Pasilla Pork Stew

Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


Pasilla Pork Stew

Pasilla Pork Stew
1-1/2 lbs. Raley’s fresh pork tenderloin, cut into 1-inch chunks
1 tbsp. olive oil
2 cups chicken stock
1/3 cup masa harina (corn flour)
4 pasilla peppers, stemmed and seeded
1 (7-oz.) can diced green chiles
1 1/2 cups onions chopped
1 1/2 cups Yukon Gold Potatoes 1/2-inch cubes
1 1/2 cups carrots 1/2-inch cubes
1 tbsp. lime juice
1 tsp. dried Mexican oregano
4 cloves garlic, minced
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can Raley’s Fire Roasted Salsa

Prep: 20 minutes  Cook: about 3½ to 7 hours  Serves: 6  

1. Brown pork in a large nonstick skillet in oil, working in batches to avoid crowding. Transfer meat to a large slow cooker.
2. Puree stock, masa, pasilla peppers and green chiles in a blender or food processor. Place in slow cooker with remaining ingredients. Cover and cook on high for 3½ hours or on low for 7 hours.

Nutritional Information:
utrition per serving: 331 calories, 32 g protein, 6 g total fat (1 g sat.), 36 g carbohydrate, 8 g fiber, 6 g sugar, 74 mg cholesterol, 919 mg sodium, 8 points


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Made this this weekend and it was VERY tasty! I am curious as to why it looks so red in the picture in the magazine, and somewhat red here, but mine came out much more green like Chilli Verde? I wonder if an ingredient was left out or misslabled.

Comment Number: 6330


So glad you loved it! We have asked our experts and they said the combination of the Raley's Fire Roasted Salsa and the Pasilla peppers should have made the sauce very red. - Jessica, Raley's Service Center

Comment Number: 6331


I also made it and it was more green - the pasilla pepper are green - why would that have made it red?

Comment Number: 6371


or were the pasilla peppers suppose to be dried? I used fresh.....

Comment Number: 6372


331 calories

Comment Number: 6446


Yes pasilla is dried peppers. Rather than using whole dried I used ground pasilla Chile from the Mexican spice section. The mole (sauce)was adjusted to taste as I added the ground pasilla to the blender. I made this dish for Christmas and doubled the recipe so was very careful regarding the "heat" for some of my guests, thus the sauce was red but not very red. It wad a hit with my guests.

Comment Number: 6611


Recipe should say dried pasilla peppers. At least in CA, we have access to all kinds of fresh chilis and this is confusing. Also, you need to check the calorie count of this recipe again. I have run it a number of times and I always get 430 instead of 331.

Comment Number: 6732


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