This recipe uses a simple browning-and-simmering method to develop a deeply flavorful stew.

Step 1: Prepare the Pork

Place the boneless pork shoulder on a cutting board.

Trim away any large, excessive pieces of surface fat, leaving some marbling for flavor.

Cut the pork into approximately 1-inch cubes.

Pat the pieces dry with paper towels.

Drying the pork helps it develop a better crust during browning.

Season with some of the measured salt and black pepper.

Step 2: Heat the Oil

Place a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add 2 tablespoons of olive oil or vegetable oil.

Allow the oil to heat until shimmering.

The pot should be hot enough to brown the pork without causing the oil to smoke heavily.

Step 3: Brown the Pork in Batches

Add a portion of the pork cubes to the hot pot.

Arrange them in a single layer, leaving a little space between the pieces.

Avoid overcrowding because too much pork at once can cause steaming instead of browning.

Cook for approximately 5–7 minutes per batch, turning occasionally, until several sides develop a golden-brown crust.

The pork does not need to be fully cooked at this stage.

Transfer the browned pieces to a plate.

Repeat with the remaining pork.

Step 4: Sauté the Onion

Reduce the heat to medium.

Add the diced yellow onion to the same pot.

Cook for approximately 4–5 minutes, stirring occasionally.

The onion should soften and become slightly translucent.

As it cooks, use a wooden spoon to loosen some of the browned bits from the bottom of the pot.

These browned bits contribute valuable savory flavor.

Step 5: Add the Garlic

Add the minced garlic.

Stir continuously for approximately 30 seconds.

The garlic should become fragrant without turning dark brown.

Avoid burning it because burnt garlic can make the stew bitter.

Step 6: Add the New Mexico Red Chile Powder

Sprinkle the New Mexico red chile powder into the pot.

Add the ground cumin, Mexican oregano, and smoked paprika.

Stir to coat the onion and garlic with the seasonings.

Cook briefly, approximately 30 seconds, to release their aromas.

Red chile powder can burn quickly, so keep the heat moderate and stir constantly.

If the mixture looks dry, add a small splash of chicken broth.

Step 7: Stir in the Flour

Sprinkle the all-purpose flour over the seasoned onion mixture.

Stir continuously until the flour is evenly incorporated.

Cook briefly to remove the raw flour taste.

The mixture may become thick and paste-like.

This is normal.

The flour will help thicken the broth as the stew simmers.

Step 8: Gradually Add the Chicken Broth

Slowly pour in the chicken broth while stirring.

Begin with a small amount and whisk or stir until the chile mixture becomes smooth.

Gradually add the remaining broth.

This helps prevent flour lumps from forming.

Scrape the bottom of the pot to release the browned pork bits.

The broth should develop a rich red color as the chile powder disperses.

Step 9: Return the Pork to the Pot

Add the browned pork cubes and any accumulated juices back into the pot.

Stir gently to coat the meat with the red chile broth.

The pork will continue cooking during the simmering stage.

Step 10: Add the Pinto Beans

Drain and rinse the canned pinto beans.

Add them to the pot.

Stir gently to distribute them among the pork pieces.

Because the beans are already cooked, they will soften further as the stew simmers. If you prefer firmer beans, reserve them and add them during the final 20–30 minutes instead.

Step 11: Add Optional Tomatoes and Bay Leaf

If using diced tomatoes, pour the can into the pot, including the juices.

Add the bay leaf.

Stir gently.

The tomatoes add a slightly tangy flavor, while the bay leaf contributes subtle herbal notes.

Step 12: Bring to a Gentle Boil

Increase the heat slightly until the stew begins to bubble.

Once it reaches a gentle boil, reduce the heat to low.

The stew should maintain a slow, steady simmer rather than a vigorous boil.

Step 13: Simmer Until the Pork Is Tender

Partially cover the pot with a lid.

Simmer for approximately 1 1/2–2 hours.

Stir occasionally to prevent the flour-thickened broth from sticking to the bottom.

As the pork cooks, the connective tissue gradually softens.

The stew will become richer, and the pork should become tender enough to break apart easily with a fork.

The exact cooking time depends on the size of the pork pieces and the cut.

If the stew becomes too thick, add a little additional chicken broth or water.

Step 14: Check the Pork

After approximately 90 minutes, test a piece of pork with a fork.

It should be tender and easy to pull apart.

If it still feels tough, continue simmering and check again after 15–20 minutes.

Pork shoulder often needs additional time to reach its best texture.

Step 15: Adjust the Thickness

If you prefer a thicker stew, use the back of a spoon to mash a small portion of the pinto beans against the side of the pot.

Stir the mashed beans into the broth.

This naturally thickens the stew without requiring additional flour.

If the stew is too thick, add more broth.

Step 16: Finish With Vinegar or Lime Juice

Once the pork is tender, remove the bay leaf.

Stir in 1 tablespoon of apple cider vinegar or fresh lime juice.

The acidity balances the rich pork and earthy chile flavor.

Taste the stew.

Adjust the salt, pepper, and chile seasoning as needed.

If adding more chile powder at this stage, first mix it with a little hot broth and allow it to simmer briefly so the flavor integrates.

Step 17: Garnish and Serve

Ladle the hot stew into serving bowls.

Top with chopped fresh cilantro and finely diced white onion.

Add sliced jalapeños if you enjoy extra heat.

Serve with fresh lime wedges.

Warm flour tortillas, corn tortillas, Mexican rice, or cornbread make excellent accompaniments