mexican pork stew recipe

Written ByJenny Smyth Posted on
mexican pork stew recipe
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The Best mexican pork stew recipe

I’ve been making Mexican pork stew for years, and it’s a recipe that never fails to impress my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

The rich flavors and tender pork are just what we need to warm up on a chilly evening. I love how the aroma of spices and the sizzle of onions fills the kitchen, making everyone’s stomach growl with anticipation.

My kids adore helping me in the kitchen, and this recipe is always a hit with them. They love watching the pork simmer in the flavorful broth, and they can’t get enough of the tangy kick from the lime juice.

I’m happy to share this recipe with you, so you can enjoy it as much as we do. The best part is that it’s incredibly easy to make and requires minimal prep time – just chop some onions, garlic, and cilantro, brown some pork, and let it all simmer together.

This stew is also packed with nutrients from the vegetables and lean protein from the pork. Plus, it makes a wonderful meal prep option for busy days ahead.

Mexican Pork Stew

Mexican Pork Stew

4.9 from 1586 votes

A hearty and flavorful stew with tender pork, vegetables, and a rich chili-infused broth. This dish is perfect for a comforting meal with a touch of spice.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
2 dried ancho chiles, stemmed and seeded
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cinnamon
2 bay leaves
2 cups diced carrots
2 cups diced potatoes
Salt and black pepper to taste

For Garnish

Fresh cilantro, chopped
Lime wedges
Sour cream (optional)

👨‍🍳Directions

1Pat pork cubes dry with paper towels and season generously with salt and pepper.
2Heat oil in a large Dutch oven over medium-high heat until shimmering.
3Working in batches, sear the pork for 4 to 5 minutes per side until deeply browned, then transfer to a plate.
4Reduce heat to medium and add onion to the pot.
5Cook for 5 minutes, stirring occasionally, until softened and translucent.
6Add garlic and cook for 1 minute until fragrant.
7Sprinkle flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.
8Slowly pour in chicken broth while scraping up any browned bits from the bottom of the pot.
9Add diced tomatoes, ancho chiles, cumin, oregano, smoked paprika, cinnamon, and bay leaves.
10Stir to combine, then return the seared pork and any accumulated juices to the pot.
11Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
12After 45 minutes, add the diced carrots and potatoes to the pot.
13Stir well, re-cover, and continue simmering for another 30 to 35 minutes until the pork is fork-tender and the vegetables are soft.
14Season with additional salt and pepper to taste.
15Remove bay leaves and ancho chile pieces (if desired) before serving.
16Ladle the stew into bowls and garnish with fresh cilantro, a squeeze of lime juice, and a dollop of sour cream if using.

🔧Equipment

Large Dutch oven or heavy pot
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 34g

📝Notes

For a spicier stew, add a minced chipotle pepper in adobo sauce along with the spices. The stew tastes even better the next day after the flavors meld.

Watch Video Of How Mexican Pork Stew Works

This Mexican pork stew recipe is always a hit with my family – we love how easy it is to make and customize to our tastes. For storage ideas, I recommend letting it cool completely before refrigerating or freezing portions for up to three months.

To reheat, simply thaw overnight in the fridge or reheat slowly over low heat on your stovetop or in your microwave until warmed through. When serving, consider adding some fresh cilantro on top or squeezing a bit more lime juice over each serving for an extra burst of flavor.

❓ Frequently Asked Questions About Mexican Pork Stew

Q: What type of pork should I use for this stew?

A: You can use either boneless pork shoulder or butt for this recipe – both work beautifully. If you prefer leaner meat, you can also use pork loin or tenderloin cuts. Just be sure to adjust the cooking time accordingly if you choose a leaner cut.

Q: Can I make this stew in a slow cooker?

A: Yes, you can definitely make this stew in a slow cooker! Simply brown the pork and cook the aromatics in a skillet before transferring everything to your slow cooker with the broth and spices. Cook on low for 8-10 hours or high for 4-6 hours.

Q: How do I adjust the seasoning if I’m not using any spicy peppers?

A: If you’re not using hot peppers, you can omit them altogether or substitute in some milder peppers like Anaheim or bell peppers. If you want to keep things spicy but not too hot, try using just one jalapeño pepper seeded and chopped.

Q: Can I serve this stew with other sides besides rice?

A: Absolutely! Mexican pork stew pairs perfectly with warm flour tortillas, crusty bread, or even roasted sweet potatoes on the side.

Q: Is it okay if I don’t have any lard on hand?

A: You can substitute lard with vegetable oil or butter if you don’t have any on hand – just be aware that it might change the flavor profile slightly.

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