Chock a Pot Pork Stew Latin Fusion
Dive into the bold, comforting flavors of **Chock a Pot Pork Stew Latin Fusion**, a one-pot wonder that brings Latin-inspired flair to your dinner table. This hearty stew features tender chunks of pork shoulder slow-simmered with vibrant bell peppers, creamy sweet potatoes, and a rich blend of smoky spices like cumin, smoked paprika, and chipotle chili powder. Tomato paste and diced tomatoes create a luscious base, while a splash of chicken broth ties it all together. The dish is finished with fresh cilantro and zesty lime wedges, adding a bright, citrusy kick. Perfect for warming up on a chilly evening, this fusion recipe combines satisfying textures and vibrant flavors in every bite—ideal for cozy weeknight dinners or impressing guests at a casual gathering.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 2 medium bell peppers, diced (red, yellow, or green)
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons tomato paste
- 14 ounces diced tomatoes (canned)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon chipotle chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into 1.5-inch chunks. Pat dry with paper towels and season lightly with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork chunks in batches, browning each side for about 2-3 minutes. Remove the browned pork and set it aside.
Add the remaining 1 tablespoon of olive oil to the same pot. Reduce heat to medium, and sauté the diced onion for 3 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced bell peppers and sweet potatoes to the pot, and cook for 5 minutes, stirring occasionally.
Push the vegetables to one side of the pot and add the tomato paste to the empty space. Let it cook for 1-2 minutes to develop its flavor, then stir it into the vegetables.
Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine.
Add the ground cumin, dried oregano, smoked paprika, chipotle chili powder, salt, and black pepper. Stir well to evenly incorporate the spices.
Return the seared pork to the pot, along with any juices that may have collected on the plate. Stir to combine all ingredients.
Bring the stew to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 75-90 minutes, stirring occasionally, until the pork is tender and the flavors have melded together.
Taste and adjust seasoning as needed, adding more salt or spices to suit your preference.
Serve the stew hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
