Red Chili Stew

I found this recipe a couple of years back when working as a Life Skills Mentor for Native American teens. My girls absolutely loved it, and especially with Fry Bread, which will be next week’s post, so get ready for some heart-stopping food!

Red Chili Stew



2 lbs. pork, cut into small pieces (save some fat)

5 dried red chilis

1 teaspoon oregano

½ teaspoon garlic powder

1 cup water

Salt to taste

Wash chilis, removing stems and seeds (the seeds are what make it spicy/hot, so leave a few if you’d like, depending on your taste level for spicy food). Place in blender with 1 cup water and blend into paste consistency. Set aside.

Place the pork fat into a deep skillet until there’s enough to cover the bottom of the skillet to prevent the meat from sticking. Discard the remaining fat. Lightly brown the pork.

Add the chili paste and mix well, adding water if the mixture is too thick. Add oregano and garlic. Cover pan and simmer for one hour. Add salt to taste.

As with most recipes I post, you may add ingredients to your taste, such as vegetables or other spices.


Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)


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