Mexican Pork Stew

Experience the bold, comforting flavors of Mexico with this hearty Mexican Pork Stew. Tender cubes of browned pork shoulder simmer to perfection in a rich, spiced broth infused with cumin, chili powder, and paprika. Packed with vibrant vegetables like red potatoes, carrots, and green bell pepper, this one-pot wonder is as wholesome as it is flavorful. Finished with a sprinkle of fresh cilantro and a squeeze of tangy lime, this stew is perfect for a cozy family meal or a satisfying dinner party dish. With just 20 minutes of prep and simple ingredients, it's an approachable recipe that brings authentic Mexican flavors straight to your kitchen. Easy to customize, gluten-free, and incredibly delicious, this stew is sure to become a weeknight favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 14 ounces diced tomatoes (canned)
• 4 cups chicken broth
• 3 medium red potatoes
• 2 medium carrots
• 1 medium green bell pepper
• 2 teaspoons ground cumin
• 1.5 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro
• 1 large lime

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Pat the pork dry with paper towels.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Brown the pork in batches to avoid overcrowding the pot, cooking each batch for 4-5 minutes until all sides are golden brown. Remove the pork and set aside on a plate.

Step 4

Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté over medium heat for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

Step 5

Stir in the canned diced tomatoes and chicken broth, then add the browned pork back into the pot.

Step 6

Peel and cut the red potatoes into 1-inch chunks. Peel and slice the carrots into 1/2-inch rounds. Dice the green bell pepper into 1/2-inch pieces.

Step 7

Add the potatoes, carrots, and bell pepper to the pot, stirring to combine.

Step 8

Mix in the cumin, chili powder, paprika, oregano, salt, and black pepper. Stir well to evenly distribute the spices.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 75-90 minutes, stirring occasionally.

Step 10

Check the pork for tenderness; it should be fork-tender and the vegetables should be cooked through.

Step 11

Roughly chop the cilantro and stir it into the stew just before serving. Cut the lime into wedges and serve alongside for a fresh squeeze of juice over each bowl.

Step 12

Taste and adjust seasoning if necessary before serving.

Nutrition Facts

Serving size	3372.6 grams (3372.6g)

Amount per serving	% Daily Value*
Calories	2946

Total Fat 138.40g	177%
Saturated Fat 42.40g	212%
Polyunsaturated Fat 2.90g
Cholesterol 801mg	267%
Sodium 6153mg	268%
Total Carbohydrate 168.70g	61%
Dietary Fiber 30.20g	108%
Total Sugars 40.20g
Protein 248.10g	496%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 24mg	133%
Potassium 8208mg	175%

*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.

Source of Calories

Fat: 42.8%

Protein: 34.1%

Carbs: 23.2%