Southwestern Pork Stew
Hearty, flavorful, and bursting with bold spices, this Southwestern Pork Stew is a one-pot wonder perfect for any cozy night in. Tender chunks of boneless pork shoulder are simmered to perfection in a rich, smoky broth infused with fire-roasted tomatoes, chili powder, and smoked paprika. A colorful medley of bell peppers, black beans, and sweet corn add texture and vibrant Southwestern flair, while fresh cilantro and a squeeze of lime brighten each comforting bowl. Ready in under two hours, this satisfying stew is as easy to make as it is irresistible. Perfect for meal prepping or sharing with loved ones, it’s a must-try dish for anyone craving a taste of the Southwest.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely diced (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 15-ounce can fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 15-ounce can black beans, drained and rinsed
- 1.5 cups frozen corn kernels
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the pork shoulder by trimming any excess fat and cutting it into 1-inch cubes. Season the pork with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. In batches, brown the pork on all sides, about 5 minutes per batch. Remove the pork to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the red bell pepper, green bell pepper, and jalapeño (if using) to the pot. Cook for 3-4 minutes until the vegetables begin to soften.
Stir in the cumin, smoked paprika, oregano, and chili powder. Cook for 1 minute to toast the spices and enhance their flavor.
Pour in the fire-roasted diced tomatoes (with their juices) and chicken broth. Stir to combine, scraping any browned bits from the bottom of the pot for extra flavor.
Return the browned pork to the pot along with any accumulated juices. Bring the stew to a simmer, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the pork is tender.
Stir in the black beans and corn, and cook uncovered for 10-15 minutes, allowing the flavors to meld. Adjust seasoning with additional salt and pepper if needed.
Remove the stew from heat and stir in the chopped cilantro. Serve hot with lime wedges for squeezing over the top.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 52.8 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 6200 mg | 132% | |
*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.
