Mexican Pork Stew
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Calories
290 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Mexican Pork Stew
Description
This stew starts by browning pork shoulder and sausage in olive oil to render fat and develop flavor. Aromatics like onion, garlic, and jalapeno are added along with smoked paprika, chili powder, cumin, cayenne, salt, and pepper to build a smoky and mildly spicy base. The addition of canned diced tomatoes and white kidney or pinto beans brings body and heartiness to the stew.
Simmered together with broth, the ingredients meld into a thick and rich stew with tender meat and slightly soft beans. Garnishing with chopped green onions and fresh cilantro introduces fresh herbal notes, while lime wedges offer acidity to balance the richness.
This stew can be prepared on the stovetop or in a crockpot after the browning step. Refrigerate leftovers for a few days or freeze for longer storage. Handling jalapenos with gloves is advisable to avoid irritation. Choosing andouille or chorizo sausage and using fire-roasted tomatoes can add authenticity and extra flavor.
Ingredients
- 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 black 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 cilantro chopped, fresh
- lime for serving, wedges
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
- Use andouille or chorizo sausage for more authentic Mexican flavor.
- Fire-roasted tomatoes add a smoky depth if using instead of regular diced tomatoes.
- Store leftover stew in airtight containers for 3 to 4 days in the refrigerator.
- Freeze leftovers in airtight containers or heavy-duty bags for 4 to 6 months.
- Wear disposable gloves when handling jalapenos to prevent irritation.
- For crockpot preparation, brown meat first, then cook on low 6 to 8 hours with other ingredients, excluding fresh garnishes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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