Spicy Pork Stew Recipe

There is nothing like a hearty stew on a cold wintry day to warm your body and soul.  A spicy stew will do that even better.  Below is my recipe for a delicious and easy to make Spicy Pork Stew that is made with pork loin, dried red chiles, onion, celery, bell peppers, garlic, potatoes, mushrooms, tomatoes, beef broth, chicken broth, cumin, hot smoked paprika and other herb and seasonings.  You can reduce the spiciness if you want by adding less red chiles but I suggest trying the below version first.

Ingredients:

8 dried red chiles
2 tablespoons of vegetable oil
2 1/2 pounds of pork loin cut into 1-inch pieces
1 large onion, chopped
2 celery stalks, chopped
1 medium red bell peppers, diced
1 medium green bell pepper, diced
2 cloves of garlic, minced
3 cups of beef broth
1 cup of chicken broth
4 red potatoes, diced
3 carrots, chopped into 1 inch  pieces
 1/2 pound crimini mushrooms, quartered
1 (15oz.) can of diced tomatoes
2 teaspoons of Worcestershire sauce
2 teaspoons of cumin
2 teaspoons of chili powder
2 teaspoons of hot smoked paprika
1 teaspoon of oregano

Instructions:

You will want to begin by placing your chiles in warm water and letting them soak for about 15 minutes so they can hydrate and plump up.

While your chiles are hydrating take a Dutch oven and add in your oil and then place your pot over a medium high heat.  When your pot has heated add in your pork, onions, celery, bell peppers and garlic and brown your meat.  Once browned take your Dutch ovens off your heat and set it aside.

When your chiles have fully hydrated and softened remove the tips and seeds and chop your chiles.  Then place them in a blender along with your beef and chicken broth and puree your ingredients together.  Then add some of your beef broth mixture to your Dutch oven and deglaze the bottom of your pan.  When it has been deglazed add in the rest of your  broth mixture along with your potatoes, carrots, mushrooms, tomatoes, Worcestershire sauce, cumin, chili powder,  paprika and  oregano.  You will want to bring your broth to a boil and then reduce your heat to a medium low and bring to a simmer.  Let your stew simmer uncovered for 45 to 60  minutes until your vegetables and meat are tender and your broth has reduced sufficiently.