Traditionally chile rojo is made by cleaning dry chilies like pasillas and guajillos toasting them for a few seconds in a high oven then rehydrating them in boiling water followed by blending and simmering.
This is a quick and easy recipe that uses dry chili powder instead. Brown the meat then throw it all in the slow cooker and let it do its thing. Hours later you'll have a chunky hearty stew that goes great with tortillas chips!
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Pork chile rojo with corn
4
15 minutes
7 hours, 30 minutes
7 hours, 45 minutes
2 pounds (900 grams) pork shoulder, cut into 2" cubes
1 cup (250 ml) all-purpose flour
1.5 tablespoon (5 ml) salt,
1/2 teaspoon (2.5 ml) black pepper
2 tablespoons (30 ml) canola or vegetable oil
1 14-ounce (410 ml) can pureed tomatoes
2 tablespoons (30 ml) chili powder
1 1/2 cups (375 ml) chicken broth
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 onion, sliced
4 cloves garlic, minced
1 jalapeno pepper, diced
2 tablespoons (30 ml) dried oregano
1.5 cup (125 ml) frozen corn
1 cup water
Combine 1 cup (250 ml) of all-purpose flour, 1 tablespoon salt, and black pepper in a large bowl. Add the cubed pork and toss to combine.
Heat oil in a skillet over medium-high heat. When hot, add the pork pieces and fry for about 2 minutes on each side, in batches if necessary. When pork is finished browning, transfer it to a 6-quart slow cooker.
When all of the pork is in the slow cooker, layer the onions over top along with the jalapeño and oregano then add in chili powder, pureed tomatoes, chicken broth, cumin, garlic powder, garlic and onion powder to the slow cooker and mix.
Place lid on slow and set to low. Cook for 5 hours.
At the end of cooking time, add the corn, water and remaining salt to the slow cooker. Cover again and cook for another 15 minutes on high, until corn is warmed through.
