Red Chile Pork Stew

This simple, high-protein stew uses lean pork loin and flavorful chiles to deliver a satisfying, low-fat meal without any added oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 3 dried red chiles, stems and seeds removed · 48 kcal in the whole recipe
• 1 cup water
• 2 pounds pork top loin, cut into bite-sized pieces · 1208 kcal in the whole recipe
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• salt to taste (optional)

Method

1. Prep the chiles by removing stems and seeds, then blend them with 1 cup of water until a smooth paste forms.

   

2. Heat a large non-stick skillet over medium-high heat and lightly brown the pork pieces on all sides.

   

3. Pour the prepared chile paste over the browned pork and stir well to coat, adding a splash of extra water if the mixture is too thick.

   

4. Season with oregano, garlic powder, and salt if desired. Cover the skillet, reduce the heat to low, and simmer slowly for 1 hour until the meat is tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.