Pueblo Stew
Experience the bold and comforting flavors of the Southwest with this hearty Pueblo Stew, a perfect one-pot meal for chilly evenings. Packed with tender cubes of seared pork shoulder, fire-roasted diced tomatoes, and hominy, this stew offers a smoky depth thanks to a perfectly balanced blend of cumin, chili powder, smoked paprika, and cayenne. Colorful red and green bell peppers, along with aromatic garlic and onion, add vibrant freshness, while a simmer in chicken broth ensures the pork becomes melt-in-your-mouth tender. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish is as aromatic as it is satisfying. Perfect for meal prepping or feeding a hungry crowd, Pueblo Stew is soul-warming comfort food with authentic Southwestern flair.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 15-ounce can fire-roasted diced tomatoes
- 2 15-ounce cans hominy (drained and rinsed)
- 4 cups chicken broth
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime (cut into wedges, for serving)
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the pork cubes in batches, ensuring not to crowd the pot, and sear them on all sides until browned. Remove the seared pork and set it aside.
Dice the yellow onion, mince the garlic, and chop the red and green bell peppers into small pieces.
In the same pot, reduce the heat to medium and add the onion. Sauté for 3-4 minutes until softened, stirring occasionally.
Add the minced garlic and chopped bell peppers to the pot. Cook for another 2-3 minutes until fragrant and slightly softened.
Stir in the cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Cook for 1 minute to toast the spices.
Return the seared pork to the pot. Pour in the fire-roasted diced tomatoes, hominy, and chicken broth. Stir well to combine.
Increase the heat and bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 75 minutes, stirring occasionally.
Taste the stew and season with salt and black pepper as desired.
Once the pork is tender and the flavors have melded, remove the pot from the heat.
Serve the Pueblo Stew hot, garnished with fresh chopped cilantro and a squeeze of lime juice. Offer additional lime wedges on the side.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 6.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1067 mg | 23% | |
*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.
