Mexican Pork Stew
Experience the bold, comforting flavors of Mexico with this hearty Mexican Pork Stew. Tender cubes of browned pork shoulder simmer to perfection in a rich, spiced broth infused with cumin, chili powder, and paprika. Packed with vibrant vegetables like red potatoes, carrots, and green bell pepper, this one-pot wonder is as wholesome as it is flavorful. Finished with a sprinkle of fresh cilantro and a squeeze of tangy lime, this stew is perfect for a cozy family meal or a satisfying dinner party dish. With just 20 minutes of prep and simple ingredients, it's an approachable recipe that brings authentic Mexican flavors straight to your kitchen. Easy to customize, gluten-free, and incredibly delicious, this stew is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 14 ounces diced tomatoes (canned)
- 4 cups chicken broth
- 3 medium red potatoes
- 2 medium carrots
- 1 medium green bell pepper
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
- 1 large lime
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Pat the pork dry with paper towels.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the pork in batches to avoid overcrowding the pot, cooking each batch for 4-5 minutes until all sides are golden brown. Remove the pork and set aside on a plate.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté over medium heat for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Stir in the canned diced tomatoes and chicken broth, then add the browned pork back into the pot.
Peel and cut the red potatoes into 1-inch chunks. Peel and slice the carrots into 1/2-inch rounds. Dice the green bell pepper into 1/2-inch pieces.
Add the potatoes, carrots, and bell pepper to the pot, stirring to combine.
Mix in the cumin, chili powder, paprika, oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 75-90 minutes, stirring occasionally.
Check the pork for tenderness; it should be fork-tender and the vegetables should be cooked through.
Roughly chop the cilantro and stir it into the stew just before serving. Cut the lime into wedges and serve alongside for a fresh squeeze of juice over each bowl.
Taste and adjust seasoning if necessary before serving.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1170 mg | 25% | |
*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.
