Mexican Pork Stew

Name: Mexican Pork Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 serving
Ingredients: 1 tablespoon olive oil; 1 pound pork shoulder; 8 ounce kielbasa sausage; 1 medium onion; 3 cloves garlic; 1 Jalapeno pepper; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 teaspoon cumin; ¼ teaspoon cayenne pepper; ½ teaspoon salt; ½ teaspoon pepper; 28 ounce diced tomatoes; 28 ounce white kidney beans; 2 cups beef broth; 4 green onions; ¼ cup fresh cilantro; Lime wedges

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4.5

789 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8
Calories
290 kcal
Course
Main Course, Dinner
Cuisine
Mexican

Mexican Pork Stew

Joseph Powell

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This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and makes for a delicious and easy weeknight meal.

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Ingredients

Servings

1 tablespoon olive oil
1 pound pork shoulder fat trimmed and cut into small cubes
8 ounce kielbasa sausage cut into small pieces *
1 medium onion chopped
3 cloves garlic minced
1 Jalapeno pepper finely chopped
1 tablespoon smoked paprika
1 tablespoon chili powder mild
1 teaspoon cumin ground
¼ teaspoon cayenne pepper
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
28 ounce diced tomatoes (1 can) **
28 ounce white kidney beans or pinto beans, drained and rinsed (1 can)
2 cups beef broth or chicken broth, low sodium
4 green onions chopped
¼ cup fresh cilantro chopped
Lime wedges for serving

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Instructions

In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
Garnish with green onions and cilantro and serve with lime wedges.

Notes

* For true Mexican flavor, choose an Andouille sausage or chorizo.
** Fire roasted tomatoes would be a great alternative here.
Refrigerate leftovers in an airtight glass or plastic container for 3 to 4 days.
Freeze in airtight containers or heavy-duty freezer bags for 4 to 6 months.
Wear disposable gloves when cutting the jalapeno peppers and avoid touching your face.
To make this in a crockpot, follow step 1 to brown the meat then transfer the meat and the rest of the ingredients (with the exception of the green onions, cilantro and lime) to the crockpot and stir. Cook covered on low for about 6 to 8 hours or until the meat is tender.

Nutrition Information

Show Details

Serving 1serving Calories 290kcal (15%) Carbohydrates 22g (7%) Protein 23g (46%) Fat 12g (18%) Saturated Fat 3g (15%) Cholesterol 54mg (18%) Sodium 941mg (39%) Potassium 917mg (26%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 980IU (20%) Vitamin C 14.8mg (16%) Calcium 83mg (8%) Iron 3.6mg (20%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 290 kcal

% Daily Value*

Serving	1serving
Calories	290kcal	15%
Carbohydrates	22g	7%
Protein	23g	46%
Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	54mg	18%
Sodium	941mg	39%
Potassium	917mg	20%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	980IU	20%
Vitamin C	14.8mg	16%
Calcium	83mg	8%
Iron	3.6mg	20%