Red Chile Pork with Cornbread Dumplings
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Recipe Notes
Warm your soul with this cozy twist on classic New Mexican carne adovada. This Red Chile Pork with Cornbread Dumplings recipe is smothered in a vibrant blend of guajillo, arbol, and smoky chipotle chiles, our tender pork shoulder gets a delightful hint of sweetness from a splash of citrus juice. We’ve traded traditional tortillas for soft, pillowy cornbread dumplings that steam right on top of the stew, soaking up every drop of those bold, spicy juices. Whether you fire up the backyard grill or use your kitchen oven, this hearty meal is perfect for sharing.
Ingredients
Pork
• 8 guajillo chiles, stemmed and seeded
• 2 árbol chiles, seeded
• 1 quart chicken stock
• 1 cup orange or pineapple juice
• 2 chipotle chiles in adobo
• 2 tablespoons distilled white vinegar
• 3 tablespoons canola oil
• 3 pounds boneless pork shoulder, cut into 1½-inch pieces
• Kosher salt and freshly ground black pepper
• 1 large onion, finely chopped
• 8 garlic cloves, sliced
• 1 jalapeño, stemmed and minced
• 2 teaspoons dried oregano
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• 2 bay leaves
Dumplings
• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 cup buttermilk
• 4 tablespoons unsalted butter, melted
• 1 large egg, beaten
• Chopped cilantro, thinly sliced jalapeño, and lime wedges, for serving
Instructions
• Make the pork: In a Dutch oven, toast the guajillo and árbol chiles over medium-high, stirring, until just starting to blister in spots, about 2 minutes.
• Add the stock, juice, chipotles, vinegar, and a pinch of salt.
• Bring to a boil, then remove from the heat and let stand until the chiles are softened, about 10 minutes.
• Using a blender or food processor, carefully puree the mixture until smooth; transfer to a bowl.
• Light a grill and preheat it to 325°F.
• Alternatively, preheat an oven to 325°F.
• Wipe out the Dutch oven and heat the canola oil in it over medium-high.
• Season the pork with salt and pepper.
• In batches, cook the pork, stirring once or twice, until browned in spots, 7-9 minutes; transfer to a plate.
• Add the onion, garlic, and jalapeño to the Dutch oven; season with salt and pepper.
• Cook over medium, stirring occasionally, until softened, about 8 minutes.
• Add the oregano, cumin, and paprika.
• Cook, stirring, for 1 minute.
• Add the chile broth, pork, and bay leaves; bring to a boil over medium-high.
• Cover the Dutch oven and transfer to the grill.
• Close the grill and braise for 1 hour and 30 minutes, until the pork is tender; adjust the grill as needed to maintain the temperature.
• Prepare the dumplings: In a bowl, whisk the cornmeal with the flour, baking powder, 1½ teaspoons salt, and 1 teaspoon pepper.
• Stir in the buttermilk, butter, and egg until just combined.
• Uncover the Dutch oven and season the stew with salt and pepper; discard the bay leaves.
• Using a 3-tablespoon scoop, scoop heaping mounds of the batter onto the stew.
• Return the uncovered Dutch oven to the grill, close the grill, and cook for 30 minutes, until the dumplings are plump and cooked through; let stand for 10 minutes.
• Serve with chopped cilantro, thinly sliced jalapeño, and lime wedges.