Slow Cooked Southwestern Pork Stew
Turn up the flavor with this hearty Slow Cooked Southwestern Pork Stew, the perfect fusion of bold spices and tender meat for a crowd-pleasing meal. Featuring succulent, slow-cooked pork shoulder paired with colorful bell peppers, black beans, sweet corn, and fire-roasted tomatoes with green chilies, this stew is a celebration of Southwestern cuisine. A symphony of cumin, smoked paprika, oregano, and chili powder infuses every bite, while a splash of lime juice at the finish adds a zesty kick. Easy to prepare with just 20 minutes of hands-on time, this slow cooker recipe is ideal for busy weeknights or lazy weekends. Serve it piping hot with cornbread or tortilla chips, and don’t forget the fresh cilantro garnish for a vibrant touch. Comfort food meets Southwestern flair in this irresistible stew!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 14.5 ounces canned diced tomatoes with green chilies (Rotel or similar)
- 15 ounces canned black beans, drained and rinsed
- 1.5 cups frozen corn
- 3 cups chicken broth
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Trim excess fat from the pork shoulder and cut it into bite-sized cubes, roughly 1 to 1.5 inches in size.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork cubes in batches, browning them on all sides. Transfer the browned pork to the slow cooker.
In the same skillet, sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute. Transfer this mixture to the slow cooker.
Add the diced red and green bell peppers, canned diced tomatoes with green chilies, black beans, frozen corn, and chicken broth to the slow cooker.
Sprinkle the cumin, smoked paprika, oregano, chili powder, salt, and black pepper evenly over the mixture in the slow cooker. Stir gently to combine.
Cover the slow cooker and cook on low for 6-8 hours, or until the pork is tender and the flavors have melded together.
About 15 minutes before serving, stir in the lime juice to brighten the flavors.
Serve the stew hot, garnished with chopped fresh cilantro if desired. Pair it with warm cornbread or tortilla chips for a complete Southwestern-inspired meal.
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.3 g | 277% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 177.8 g | 65% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 39.2 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6403 mg | 136% | |
*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.
