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Mexican Pork Stew

Total Time

Prep: 25 min. Cook: 40 min.

Makes

10 servings

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Ingredients

  • 2-1/2 pounds lean boneless pork, cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 to 2 cans (4 ounces each) chopped green chilies
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.
  2. In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts

1/2 cup: 199 calories, 9g fat (0 saturated fat), 69mg cholesterol, 97mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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Reviews

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Average Rating:
  • HORACE
    Apr 8, 2020

    This is a really simple tasty recipe as written. After making a few times I started including veggies in mine to make an easy one pot meal. First, to kick it up a little I add a couple chopped fresh serranos in addition to the green chilies. Second, I add a half bag, about 8 oz, frozen sweet corn when there's about 30 minutes left. I put out in the microwave about 90 seconds to not slow down the stew. Then third, I add 1 squash and 1 zucchini both diced during the last 15 minutes.

  • Erika
    Sep 2, 2017

    This is a great simple recipe with a ton of flavor. The ingredients taste wonderful together. Definitely recommend you try it. I made minute rice as a side. Delicious.

  • wellonheels
    Mar 1, 2015

    Honestly, despite the other reviews, I did *not* expect this to be as tasty as it was! I didn't have fresh cilantro, so I used dried, as another reviewer did, and used jalapenos instead of green chilies, because it's all I had. I did have to add some water (about 1/2c) and a little bit of salt, and then served it over rice with a tiny bit of shredded extra-sharp cheddar. Yum!!! Can't wait for the leftovers. Thanks for such a simple, delicious recipe! Will definitely be making it again.

  • vbak
    Sep 11, 2013

    I will make this recipe again, but I'll use Boston Butt aka pork shoulder. The pork roast I used was a little dry after cooking in lots of liquid. I also added some lime juice because I thought it needed a little acid and that lime taste. Served with corn cakes and salad.

  • themangiacakes
    Mar 13, 2013

    This recipe is fantastic. My mom has been making it for years and I finally sangged the recipe from her. I added corn, and made it extra spicy by using lots of sliced, jarred jalapenos. For garnish, I used some shredded marble cheese, and fresh cilantro. Loved it.

  • Chris Recipes
    May 11, 2011

    We thoroughly enjoyed this recipe over plain cooked couscous with a sprinkle of cheddar. (I used 1 t. dried cilantro in place of the fresh)

  • Steelers girl
    Jan 18, 2011

    I have to admit I was a little nervous about this recipe. It was super easy to make and was absolutely marvelous. We added Sharp cheese and Cilantro to the finished product in our bowls. The cilantro really brings out the mexican flavors in this dish. You will regret it if you do not try this dish. I have to say it is one of my favorite stews to make now. P.S. There were no leftovers.