Mexican Pork Stew Tortillas
Transport your taste buds to Mexico with this hearty and flavorful Mexican Pork Stew Tortillas recipe! Combining tender cubes of seared pork shoulder with vibrant bell peppers, jalapeño, russet potatoes, and a fragrant blend of bold spices like cumin, smoked paprika, and coriander, this stew is a savory celebration in every bite. Simmered to perfection in a rich tomato and chicken broth base, the dish is finished with a bright pop of fresh cilantro and lime juice for a zesty twist. Served alongside warm corn or flour tortillas, this comforting stew invites you to scoop, fold, or dip for maximum enjoyment. Perfect for weeknight dinners or special gatherings, this recipe is sure to become a crowd-favorite with its irresistible combination of textures, flavors, and authentic Mexican flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs Pork shoulder (cut into 1-inch cubes)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1 Green bell pepper (diced)
- 1 Red bell pepper (diced)
- 1 Jalapeño (seeded and finely chopped)
- 14 oz Diced tomatoes (canned, with juices)
- 2 cups Chicken broth
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 0.5 tsp Ground coriander
- 2 Russet potatoes (peeled and diced into 1-inch cubes)
- 2 tbsp Fresh cilantro (chopped)
- 1 tbsp Fresh lime juice
- 8 Tortillas (flour or corn, warmed)
Instructions
Season the pork shoulder cubes with salt and black pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork and sear on all sides until browned, about 5-7 minutes. Remove the pork and set it aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the green bell pepper, red bell pepper, and jalapeño to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the diced tomatoes (with their juices), chicken broth, ground cumin, smoked paprika, dried oregano, and ground coriander. Bring the mixture to a simmer.
Return the seared pork to the pot, along with the diced potatoes. Stir to combine.
Cover the pot and reduce the heat to low. Let the stew simmer for 40-45 minutes, or until the pork is tender and the potatoes are cooked through.
Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Mexican pork stew hot with warmed tortillas on the side. Optionally, garnish with additional cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 6265 mg | 272% | |
| Total Carbohydrate | 301.8 g | 110% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 36.3 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5394 mg | 115% | |
*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.
