Luna's Red Chile And Pork Over Stuffing Recipe

A Southwestern New Mexico Thanksgiving tradition, this recipe for Luna's Red Chile Pork & Stuffing is a delicious entree any time of year! Tender pork simmered in a rich red chile sauce (homemade or canned – we recommend Doninsd's recipe!) is piled high atop fluffy stuffing. For an extra decadent touch, top with a perfectly fried egg! This recipe offers a lower-fat version of a family favorite, perfect for a comforting and flavorful meal.

Prep Time 15 mins
Cook Time 30 mins
Calories 388.2 kcal
Protein 62g
Rating 5.0 (1 Reviews)
Luna's Red Chile And Pork Over Stuffing 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Luna's Red Chile And Pork Over Stuffing

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How to Make Luna's Red Chile And Pork Over Stuffing

  1. Trim all fat from 1 lb pork loin and cut into 1/2-inch cubes.
  2. Spray a large skillet with vegetable oil and brown the pork cubes over medium-high heat for 5-7 minutes, until browned on all sides.
  3. Add 1 (10-ounce) can enchilada sauce (or your homemade sauce) and 1/2 cup water to the skillet. Bring to a simmer, reduce heat to low, and cook for 10 minutes, stirring occasionally.
  4. Prepare 1 box (6-ounce) stuffing mix according to package directions, omitting margarine or butter. You may need to add additional water for desired consistency.
  5. (Optional: For a richer flavor, stir in 2 tablespoons of butter or margarine while preparing the stuffing, per package directions).
  6. Serve the fluffy stuffing on plates and top generously with the red chile pork.
  7. (Optional: Fry 1-2 eggs over medium heat until the whites are set and the yolks are still runny. Top each serving with a fried egg for an extra special treat!)

Nutrition Information (Approximate per serving)

Sodium

70 g

Sugar

46g

Fat

15g

Carbs

14g