- 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
- 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. 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.
Reviews forMexican Stew
"Liked this very much. Good for low-carb lovers too (beans are good for you!). Added green chilis and used pinto beans that I made, rather than the canned. Otherwise, made as recipe stated. Will be a keeper for sure."
"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."