Mexican Stew Recipe

Name: Mexican Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 pound boneless pork loin roast, cut into 3/4-inch cubes; 3 teaspoons olive oil; 1 large onion, chopped; 2 celery ribs, chopped; 1 jalapeno pepper, seeded and chopped; 1 garlic clove, minced; 1-1/2 cups water; 1 tablespoon chili powder; 2 teaspoons brown sugar; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 can (6 ounces) tomato paste; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 teaspoons minced fresh cilantro

Servings: persons

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

1
In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm.
2
In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3
Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 pound boneless pork loin roast, cut into 3/4-inch cubes, 3 teaspoons olive oil, 1 large onion, chopped, 2 celery ribs, chopped, and more.

Yes, 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.

Mexican Stew

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