Pasilla Pork Stew

Something Extra:
The Healthy Issue 2014

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


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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 each 1/2-inch cubes of carrot, Yukon Gold potatoes and chopped onion
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.

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

  Comment Number: 6371
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or were the pasilla peppers suppose to be dried? I used fresh.....

  Comment Number: 6372
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331 calories

  Comment Number: 6446
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