Mexican Pork Stew Recipe

Name: Mexican Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered; 4 tablespoons olive oil; 3 lbs pork shoulder, cut into 1 inch cubes; 1 large white onion, chopped; 3 large garlic cloves, finely chopped; 2 large jalapenos, seeded and chopped; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 (9 ounce) box frozen corn; 1 3/4 cups chicken broth (here I used 6 cups or 3 cans); 1 (19 ounce) can black beans, rinsed and drained; 1/2 cup chopped fresh cilantro; 2 teaspoons fine cornmeal

Servings: persons

1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered
4 tablespoons olive oil
3 lbs pork shoulder, cut into 1 inch cubes
1 large white onion, chopped
3 large garlic cloves, finely chopped
2 large jalapenos, seeded and chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (9 ounce) box frozen corn
1 3/4 cups chicken broth (here I used 6 cups or 3 cans)
1 (19 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
2 teaspoons fine cornmeal

1
Heat broiler.
2
Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
3
Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
4
Transfer pork to a bowl.
5
Add to pot the onion, garlic, jalapeno, oregano and cumin and cook over moderate heat until onion is softened. A.
6
dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
7
Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
8
Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapenos.

1320

kcal

Calories

Fat

Carbs

133

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered, 4 tablespoons olive oil, 3 lbs pork shoulder, cut into 1 inch cubes, 1 large white onion, chopped, and more.

Yes, Mexican Pork 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!

Mexican Pork Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions