Judy's Mexican Stew Recipe

Name: Judy's Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. vegetable oil; 1 lb. lean pork, cut in half inch cubes; 1 lb. beef chuck, cut in half inch cubes; 3 to 4 carrots, quartered lengthwise, then diced; 1 md. onion, chopped; 1 bell pepper, chopped finely; 1 jalapeno, seeded and chopped finely; 3 cloves garlic, smashed and chopped; 1 can (1-3/4 lb.) whole Italian tomatoes, torn in pieces; 1 can water; 1/4 tsp. Habanero Tabasco Sauce; 1 tbsp. fresh lime; lemon juice; 2 tbsp. balsamic Vinegar; 2 cubes chicken bullion; 1 tbsp. dried oregano; 1-1/2 tbsp. ground cumin; 1 tbsp. chili powder; 1/2 tsp. cayenne pepper; 1 tsp. salt; 1/2 tsp. black pepper; 1-1/2 tbsp. sugar; 1 square cooking chocolate; 1 tbsp. Cocoa powder and sugar dissolved in hot water

Servings: persons

2 tbsp. vegetable oil
1 lb. lean pork, cut in half inch cubes
1 lb. beef chuck, cut in half inch cubes
3 to 4 carrots, quartered lengthwise, then diced
1 md. onion, chopped
1 bell pepper, chopped finely
1 jalapeno, seeded and chopped finely
3 cloves garlic, smashed and chopped
1 can (1-3/4 lb.) whole Italian tomatoes, torn in pieces
1 can water
1/4 tsp. Habanero Tabasco Sauce
1 tbsp. fresh lime
lemon juice
2 tbsp. balsamic Vinegar
2 cubes chicken bullion
1 tbsp. dried oregano
1-1/2 tbsp. ground cumin
1 tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper
1-1/2 tbsp. sugar
1 square cooking chocolate
1 tbsp. Cocoa powder and sugar dissolved in hot water

1
Heat oil in large soup pot.
2
Add onions, carrots, bell pepper, and jalapeno; saute for about 4-6 minutes, stirring occasionally.
3
Add meat and garlic and continue to saute; stir on a high temperature until meat is browned lightly on all sides.
4
Add can of tomatoes, water, Tabasco Sauce, lime/lemon juice, balsamic vinegar and bring to a simmer.
5
Add bullion cubes, oregano, cumin, chili powder, cayenne pepper, salt and sugar.
6
Simmer slowly for at least 1-2 hours.
7
Add chocolate or cocoa mixture, stirring constantly until fully melted and incorporated.
8
Serve over cooked rice with corn tortillas or cornbread.

1125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tbsp. vegetable oil, 1 lb. lean pork, cut in half inch cubes, 1 lb. beef chuck, cut in half inch cubes, 3 to 4 carrots, quartered lengthwise, then diced, and more.

Yes, Judy's Mexican Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Judy's Mexican Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions