Show Subscription Form




Mexican Stew Recipe
Mexican Stew Recipe photo by Taste of Home

Mexican Stew Recipe

Publisher Photo
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. —Mickey Terry of Del Valle, Texas
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 55 min.
MAKES: 5 servings

Ingredients

  • 1 pound boneless pork loin roast, cut into 3/4-inch cubes
  • 3 teaspoons olive oil
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1-1/2 cups water
  • 1 tablespoon chili powder
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 teaspoons minced fresh cilantro

Nutritional Facts

One serving (1-1/2 cups) equals 377 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 991 mg sodium, 43 g carbohydrate, 13 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Directions

  1. In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm.
  2. In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  3. Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Pork Stew in Light & Tasty February/March 2002, p39

Nutritional Facts

One serving (1-1/2 cups) equals 377 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 991 mg sodium, 43 g carbohydrate, 13 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Reviews for Mexican Stew

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 9, 2013

"thought it was good added a little more chili powder ,green chilies, and did 2lb of pork meat,with a few dashes of hot sauce to give it a little spice ,will make it again ,family liked"

MY REVIEW
Reviewed May. 10, 2011

"I made this exactly as the recipe was written except used Rotel instead of diced tomatoes and added 1 chipotle chile b/c we like spicy. Unfortunatley, we were quite disappointed in the result. It was extremely sweet and thick, and tasted like tomato paste. I also didn't care for the amount of beans compared to meat; I realize this is probably part of the 'healthy' label the recipe has but if anyone is going to try this dish I would suggest 2lbs of pork loin, and no brown sugar as a starting point, and additional water to mellow out the tomato paste taste and texture."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT