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Mexican Stew

 Mexican Stew
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
5 ServingsPrep: 10 min. Cook: 55 min.

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

Directions

  • 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.
  • 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.

2 of 2

Mexican Stew (continued)

Directions (continued)

  • Reduce heat; cover and simmer for 30 minutes.
  • 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.
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.