Mexican Tablecloth Stainer
Dive into the bold and vibrant flavors of the Mexican Tablecloth Stainer, a hearty and colorful pork stew that's as deliciously messy as its name suggests! This traditional recipe features tender, seared chunks of boneless pork shoulder simmered to perfection in a rich tomato base flavored with roasted poblano peppers, red bell peppers, and aromatic spices like cumin and oregano. Fresh zucchini, sweet corn kernels, and a squeeze of lime add balance and brightness, while a finishing touch of chopped cilantro ties it all together. Perfectly suited for gatherings or weeknight dinners, this dish pairs beautifully with warm tortillas or rice. With its irresistible blend of smoky, savory, and zesty flavors, it's no wonder this recipe is a favorite for bringing the taste of Mexico to your table—just be prepared for a little delicious mess!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 4 cloves garlic cloves, minced
- 1 15-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 large poblano peppers, roasted, peeled, and chopped
- 1 large red bell pepper, chopped
- 2 medium zucchini, diced
- 1 cup corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
Instructions
1. Cut the boneless pork shoulder into bite-sized pieces. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the pork pieces in batches, making sure not to overcrowd the pan. Cook each batch for 3-4 minutes until browned on all sides. Set the pork aside.
4. Reduce the heat to medium and add the diced onion to the same pot. Sauté for 4-5 minutes until softened, then add the minced garlic. Cook for an additional minute until fragrant.
5. Stir in the canned diced tomatoes and tomato paste, scraping up any browned bits from the bottom of the pot.
6. Return the seared pork to the pot and pour in the chicken broth. Add the cumin, oregano, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45 minutes, stirring occasionally.
8. After 45 minutes, add the roasted poblano peppers, red bell pepper, zucchini, and corn kernels. Stir well to combine.
9. Continue to simmer the stew, uncovered, for an additional 20-25 minutes, or until the vegetables are tender and the sauce has thickened slightly.
10. Taste and adjust seasonings, adding more salt or pepper if needed.
11. Stir in the fresh lime juice and chopped cilantro just before serving.
12. Serve the stew hot with warm tortillas, rice, or crusty bread. Be sure to have plenty of napkins on hand—this dish is as messy as it is delicious!
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 8254 mg | 359% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 61.2 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7603 mg | 162% | |
*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.
