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.

No additional tips available.

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

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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.

Mexican Pork Stew

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