Red Chile Pork with Potatoes, Onions, and Red Bell Pepper

This Red Chile Pork with Potatoes, Onions, and Red Bell Pepper is a flavorful and comforting dish that’s easy to make and packed with bold, savory flavors.

With tender pork stew meat simmered in a spicy and tangy red chile sauce, combined with sautéed potatoes, onions, and red bell pepper, this dish delivers a satisfying bite in every mouthful.

Perfect for serving over warm tortillas, it’s a hearty meal that’s sure to become a favorite!

Why You’ll Love This Recipe:

People will love this recipe because it combines the rich, savory flavors of tender pork stew meat with the perfect balance of spice from the Hatch Valley Red Chile Sauce and Tomatillo, Cilantro & Lime Salsa.

The added potatoes and bell peppers provide a comforting texture and sweetness that complement the heat.

It’s a quick, one-pan dish that’s full of bold flavors and can be served over tortillas for a hearty, satisfying meal.

It’s perfect for anyone who enjoys a spicy, flavorful comfort food that’s easy to make and always delicious.

Key Ingredients:

1 lb. fresh boneless pork stew meat, cut into cubes

Young Guns Hatch Valley Mild Red Chile Sauce

505 Tomatillo, Cilantro & Lime Green Salsa (Medium heat)

Diced potatoes

Chopped onions

Diced red bell pepper

Seasonings: Himalayan pink salt, coarse ground black pepper, onion powder, garlic powder, paprika, and chile powder

Avocado oil for sautéing

Red Chile Pork with Potatoes, Onions, and Red Bell Pepper

Ingredients:

1 lb. fresh boneless pork stew meat, cut into cubes

Himalayan Pink Salt, to taste

Coarse ground black pepper, to taste

Onion powder, to taste

Garlic powder, to taste

Paprika, to taste

Chile powder, to taste

1 1/2 cups Young Guns Hatch Valley Mild Red Chile Sauce

3 tbsp 505 Tomatillo, Cilantro & Lime Green Salsa (Medium heat)

1/2 cup chopped onions

2 cups diced potatoes

1/3 cup diced red bell pepper

1/2 tsp Avocado oil

Instructions:

Preheat the oven to 400°F.

Season the pork:

In a medium-sized baking pan, season the pork stew meat with Himalayan pink salt, coarse ground black pepper, onion powder, garlic powder, paprika, and chile powder. Mix thoroughly with a fork.

Add the salsas:

Pour in the 505 Tomatillo, Cilantro & Lime Green Salsa and Young Guns Hatch Valley Mild Red Chile Sauce. Add the chopped onions, and mix well to combine all ingredients.

Cook the pork:

Place the baking pan in the oven and bake for about 30 minutes, or until the pork is fork tender and the sauce is bubbly.

Prepare the potatoes:

While the pork is baking, heat a skillet over medium heat and add 1/2 tsp of avocado oil. Add the diced potatoes and cook until they are lightly browned. Add the diced red bell pepper and cook until the peppers are slightly soft, about 5-7 minutes.

Combine the pork and potatoes:

Once the pork is tender and the sauce is bubbly, remove the baking pan from the oven. Add the cooked potatoes and peppers to the pan, stir to combine, and cook over medium-low heat for 5-10 more minutes. The mixture should thicken slightly.

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Serve:

Serve the red chile pork and potatoes over warm flour or corn tortillas. Enjoy!

Notes:

Pork Tenderness: Cooking the pork stew meat until it’s fork-tender ensures a soft, melt-in-your-mouth texture. This takes about 30 minutes in the oven at 400°F, but keep an eye on it to avoid overcooking.

Sautéing Potatoes: For the best texture, cook the potatoes in a skillet until lightly browned before adding the peppers. This gives the potatoes a nice crispy edge while keeping them tender inside.

Adjusting Spice Level: The mild Hatch Valley Red Chile Sauce provides a nice depth of flavor without overwhelming heat, but if you prefer more spice, you can add extra chile powder or use a hotter salsa.

Flavor Development: Letting the dish cook together after combining the pork and potatoes allows the flavors to meld and thicken the sauce for a more cohesive taste.

Serving Suggestions: This dish pairs well with warm flour or corn tortillas, allowing you to scoop up the flavorful pork mixture.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pork for this recipe?

Yes! While this recipe calls for pork stew meat, you can substitute it with pork shoulder or pork loin.

Just make sure to adjust the cooking time accordingly, as different cuts may require slightly longer or shorter cooking times.

Can I make this dish spicier?

Absolutely! If you prefer a spicier dish, you can increase the amount of chile powder or add a bit of hot sauce to the mix.

You can also substitute the mild red chile sauce with a medium or hot version.

Can I make this ahead of time?

Yes, this dish can be made ahead of time. In fact, the flavors often develop even more as it sits.

You can store it in an airtight container in the refrigerator for up to 3 days.

Reheat on the stovetop or in the oven.

Can I make this dish without the salsa?

If you don’t have 505 Tomatillo, Cilantro & Lime Salsa, you can substitute it with another green salsa or even fresh cilantro and lime juice for a similar flavor profile.

It won’t be exactly the same, but it will still be delicious.

What can I serve with this dish?

This Red Chile Pork pairs wonderfully with flour or corn tortillas for a classic wrap.

You can also serve it with rice, beans, or a simple salad for a more complete meal.

How do I ensure the pork becomes tender?

To make sure the pork is tender, cook it at 400°F in the oven for about 30 minutes, checking it to see if it’s fork-tender.

You can adjust the time depending on your pork cut and the desired texture.

After mixing with potatoes and simmering for another 5-10 minutes on low, it should be perfectly tender.

Can I use frozen potatoes instead of fresh?

While it’s best to use fresh potatoes for better texture, you can use frozen diced potatoes.

Just be aware that frozen potatoes may release more moisture while cooking, which could affect the thickness of the sauce.

You may need to adjust the cooking time to ensure the potatoes are cooked through.

Can I make this dish in a slow cooker?

Yes, you can!

After seasoning and combining the pork with salsa and red chile sauce, place everything in the slow cooker and cook on low for 6-7 hours or until the pork is tender.

Add the sautéed potatoes and peppers in the last 30 minutes of cooking.

How can I thicken the sauce?

If you prefer a thicker sauce, you can mash a few of the potatoes after combining them with the pork and let them cook further.

Alternatively, mix a tablespoon of flour or cornstarch with a bit of water and stir it into the sauce.

Let it simmer for a few more minutes to thicken.

Can I substitute the red bell pepper with another vegetable?

Yes, you can substitute the red bell pepper with other vegetables like green bell peppers, zucchini, or even corn.

This will slightly change the flavor, but it will still be delicious!