Mexican Pork Stew Recipe

Name: Mexican Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 green onions, trimmed; 1 bunch cilantro; Kitchen string; 2 1/2 pounds boneless pork shoulder roast; 1 teaspoon salt; 1 teaspoon pepper; 3 garlic cloves; 1 (10-oz.) can mild red enchilada sauce; 2 medium-size baking potatoes, peeled and diced; 10 (5 1/2-inch) soft taco-size corn tortillas; 2 (11-oz.) cans yellow corn with red and green bell peppers; Salt to taste; Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage

Servings: persons

6 green onions, trimmed
1 bunch cilantro
Kitchen string
2 1/2 pounds boneless pork shoulder roast
1 teaspoon salt
1 teaspoon pepper
3 garlic cloves
1 (10-oz.) can mild red enchilada sauce
2 medium-size baking potatoes, peeled and diced
10 (5 1/2-inch) soft taco-size corn tortillas
2 (11-oz.) cans yellow corn with red and green bell peppers
Salt to taste
Toppings: lemon wedges, diced radishes, diced onion, shredded cabbage

1
Tie green onions and cilantro together with kitchen string. Trim and discard fat from pork, and cut pork into 1/4-inch pieces. Season with salt and pepper.
2
Cook pork, in 3 batches, in a large Dutch oven over medium-high heat 5 to 7 minutes or until browned. Bring pork, garlic, and 6 cups water to a boil; skim fat, and discard. Cover, reduce heat to low, and simmer 30 minutes or until meat is tender. Stir in onion-and-cilantro bundle, enchilada sauce, and potatoes. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or just until potatoes are tender.
3
Meanwhile, heat tortillas, 1 at a time, in a hot nonstick skillet over medium-high heat 20 to 30 seconds on each side. Wrap tortillas in a towel to keep warm.
4
Remove and discard onion-and-cilantro bundle. Increase heat to medium. Stir in corn, and cook, uncovered, stirring occasionally, 8 to 10 minutes or until thoroughly heated. Season with salt to taste.
5
Serve soup with desired toppings and warm tortillas.
6
Note: Store any leftovers in an airtight container in the refrigerator up to 2 days. When reheating, add water or canned broth to reach desired consistency.

1133

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

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

Saved locally in your browser — visible only to you.

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: 6 green onions, trimmed, 1 bunch cilantro, Kitchen string, 2 1/2 pounds boneless pork shoulder roast, 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