Spicy Cheesy Chile Pork Stew (GF)

When it is cold and rainy or snowy outside, there is nothing better than this Spicy Cheesy Chile Pork Stew. Rich and so satisfying, it will warm you from the top of your head to the tips of your toes. Feel free to add more chiles and pass hot sauce at the table if you want to add more heat.

Do you remember when we used to have old-fashioned butcher shops in every town? I always ran errands with my mother when I was little. We had the most wonderful butcher in our town. He was kind and laughed a lot.

The days of the independent butcher are waning, but a few artisan butchers are springing up. We are incredibly fortunate to have one in our area of Northern California that we love. The Fatted Calf, their primary location is in Napa and they have a second storefront in San Francisco. With an intense dedication to preserving heritage breeds and supporting local and sustainable farming, The Fatted Calf sells some of the finest meats and poultry I’ve ever seen.

They have a huge glass case full of handmade sausages, charcuterie, duck, organic chicken, duck confit, pates, chops, steaks, and roasts of all shapes and sizes. The first time I walked in the door I nearly fainted with delight. We never walk away without our cooler stuffed with amazing products just ready to turn into something wonderful. I urge you to support your local independent food artisans. They are working hard to preserve a way of life that is quickly disappearing.

Pork used to be a totally different product than it is today. There was no rush to fatten pigs, they weren’t fed by-products to reduce costs, and they weren’t bred to produce a leaner product. Pigs used to be left on their own to live a pigs life, enjoying their days until it was time to visit the butcher.

Pork was naturally much fattier then, with plenty of flavor and was tender and moist. Not anymore. Following this country’s phobia about weight gain, pork producers started breeding for leaner pigs. Now we definitely have a lean product, but it has lost so much flavor that it barely resembles what I grew up eating.

When you have the opportunity, buy heritage pork. You will hardly recognize it. It is a luxurious red, nearly as deep as beef, not the pasty white that we are used to, with an intense pork flavor you never knew existed. Rich and satisfying, you suddenly realize how much we have lost in our rush to streamline meat production. We would all be much happier, as would the pigs, if we went back to the old ways.

One of the easiest ways to prepare a pork shoulder is by slow cooking it until it falls apart. Using a flavorful liquid adds intense character and produces an incredible stew that needs little else. I use either my big Dutch oven, slow cooker, or Instant Pot to give the meat time to turn tender. I have included three different methods to prepare this luscious stew!

One of my favorites is today’s Spicy Cheesy Pork Chile Stew. I used a canned enchilada sauce to make it really easy, but you can certainly make your own from scratch if you prefer.

If you are avoiding pork, you can use chicken thighs or dark turkey meat instead. It will cook much more quickly, so watch it carefully and pull it when it reaches 162°F (72°C) on an instant read thermometer.

I used sweet onions for this batch and they add a huge boost of flavor to the recipe, but any onion will work. If you like more heat, add a minced jalapeno chile, red chile flakes, or a dash of hot sauce. Fresh tomatillos are fantastic and their astringency is a terrific balance for the richness of the pork.

On days when you have a ton of things to do and no time to spend fussing with dinner, this Spicy Cheesy Pork Chile Stew is the perfect recipe. In about 20 minutes you will have the entire dish assembled, then put it in the oven or slow cooker and forget about it for 30 minutes to 7 hours, depending on the method you choose.

Make this Spicy Cheesy Chile Pork Stew when you want a rich, warming, and comforting dish for your family. Everyone will love the depth of flavor you get by adding a few ingredients to a can of enchilada sauce! 

Have a wonderful day and weekend ahead! See you back here for Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Spicy Cheesy Pork Chile Stew:

• Pork Stew: pork shoulder, onion, bell pepper, poblano peppers, green chiles, salt, pepper, green chile sauce or enchilada sauce, cumin, chili powder, tomatoes, water or chicken broth, cilantro or parsley, cooked rice, mashed potatoes, etc.
• Optional Toppings/Accompaniments: corn tortillas, cilantro or parsley, limes, sour cream, avocado, tomatoes, shredded cheese

 

PRO Tip:

Pay attention when you buy the sauce you’ll use in this stew. I like medium heat in my dishes, but look for mild if you don’t like much heat or hot if you love spicy food. Adjust your spices and chiles to your personal tastes.

 

PRO Tip:

A cornstarch slurry is the easiest way to thicken sauces and it happens to be gluten-free! In a small bowl whisk together 1 tbsp cornstarch and 2 tbsp cool water. (You can scale up using the 1:2 ratio.) Slowly pour this mixture into the hot liquid, whisking constantly. Bring to a boil and cook until thickened. If you cannot have corn, use arrowroot or tapioca starch.

 

How to make Spicy Cheesy Pork Chile Stew:

1. Oven Method: Trim the pork shoulder, throwing out the fat and tendons and cutting meat into bite-size pieces. Spread sliced onions in bottom of the baking pan and top with the cubed pork. Season with salt and pepper.
2. Mix together the green chile or enchilada sauce with the cumin, chili powder, and garlic powder until smooth. Stir in the peppers, chiles, tomatoes, and water. Pour this mixture over the pork and onions. Cover tightly with foil and bake 2 to 2-1/2 hours at 350°F (180°C). Remove foil, return to oven for 15 minutes; stir in half of the chopped cilantro or parsley.
3. Place some rice or potatoes in serving bowls and add some stew then sprinkle with remaining cilantro. Add your choice of toppings and accompaniments. Serve immediately.
4. Instant Pot Method: Place the pieces of pork in the inner pot and season with salt, pepper, and cumin. Add the chopped vegetables and pour in the chicken broth and tomatoes with their juices. Stir in the masa harina.  Pour in the green chile sauce or enchilada sauce. Lock the lid and cook on high for 30 minutes with a 5 minute natural release then turn the valve to venting and release the remaining steam.
5. Stir well to evenly distribute all the ingredients. Stir in remaining cilantro. Use a cornstarch slurry if you want a thicker sauce – bring to a boil and cook, stirring, until thickened. Place some rice or potatoes in serving bowls, add your choice of toppings. Serve hot.
6. Slow Cooker Method: Mix the cubed meat with the onions and vegetables in the slow cooker. Season to taste. Pour the green chile sauce or enchilada sauce over the top, add the masa harina, stirring to be sure there are no lumps, and cover with the lid. Cook on low for 7 hours or on high for 4 hours until pork is tender.
7. If you want a thicker sauce, use a cornstarch slurry and whisk it in, cooking until thickened. Scoop rice or potatoes into serving bowls and add some stew. Add your favorite toppings and accompaniments as desired. Serve immediately.

 

PRO Tip:

If you regularly make recipes that call for one or two cups of chicken broth, there is one brand, Pacific, that sells packets of four single cup servings. This way you can use only what you need and not waste the leftover broth or stock that you don’t need immediately. I try to always keep a 4-pack on hand!

 

Recommended Tools (affiliate links; no extra cost to you):

• Kitchen scale
• Chef’s knife
• 9×13-inch (23x33cm) baking dish
• Electric pressure cooker, such as an Instant Pot
• Box grater or food processor
• Baking sheet pan
• Mixing bowls
• Instant read thermometer

 

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much.

Be sure you double check the sauce that you are using to be sure it is gluten-free! If the packaging isn’t labeled, contact the manufacturer to be sure it is still safe. I like Hatch products and SW-505 brand for great ingredients that are gluten-free!

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

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