Comforting and absolutely delicious! You’re going to love this Mexican pork stew. It’s loaded with pork pieces, potatoes, corn and green chiles. Using the braising technique of searing the meat, browning the veggies and spices, then simmering in liquid. It’s easy and comes together in an hour! Say hello to your new favorite pork stew!…okay that’s a bit bold of me to say, but it really is tasty.😁
How to Make Mexican Pork Stew
I usually grab 1.5 lbs of pork stew meat from the grocery store, but you may use any cut of pork you like, just make sure to cut the pork into bite size pieces. Next Get your veggies ready to go. Chop the onion, potatoes, and mince the garlic. Set a large dutch oven or stew pot over medium high heat. Then add 2 Tbsp of canola oil. Place the pork into a large bowl or zip closure bag and add 1/4 cup of flour and 1 tsp of salt. Mix to combine and completely coat the pork pieces.
Add half the pork to the hot pot and sear on all sides until golden brown. Transfer the pork to a plate and add more oil to the pot. Sear the remaining pork, then transfer to a plate and set it aside. Reduce the heat and add the onion and potatoes to the pot. Cook for about 5 minutes, stirring often until the onion is almost translucent. Add in the garlic, cumin, and oregano.
Cook a couple more minutes just to bring out the flavor of the garlic and spices then add in the broth, pork, corn, and green chiles and stir to combine. Bring to a simmer, cover and reduce the heat slightly. Simmer for 30 minutes or until potatoes and pork are tender and the broth has thickened. Season with salt to taste. Serve Mexican pork stew hot with flour tortillas ( optional ).
Tips and Storing
- You can use any potato, but for this recipe, Russet or Yukon Gold is best.
- Don’t like spicy food? use half the green chiles. Like it spicier? Use two 7 oz cans or buy the cans labelled “spicy” or “extra spicy”
- If you would like a thicker broth, add 1 Tbsp butter and 1 Tbsp flour after adding the onions and potatoes.
- Don’t like corn? Substitute carrots.
- Use unsalted chicken stock so that you can control the sodium.
- This stew can be made a day or two in advance, in fact, it taste better the next day😉
- Store Mexican pork stew in an airtight container, in the refrigerator for up to 3 days. In the freezer for up to 3 months*
*Not recommended, but If you plan on freezing the stew, don’t add potatoes or corn. Add cooked potatoes and corn when you reheat.
I hope this stew makes your fall and winter a little bit warmer🙂. Enjoy!
Till the next one!
Mexican Pork Stew
- 1½ lb Pork stew meat cut into bite size pieces
- 4 Tbsp corn or canola oil divided
- ¼ cup flour
- 1 tsp kosher salt
- 1 yellow onion chopped
- 2 potatoes cut into bite size pieces
- 1 (15 oz) can of corn or 1½ cups frozen corn drained and rinsed
- 1 (7 oz) can of mild chopped green chiles
- 4 cups chicken stock unsalted
- ½ tsp ground cumin
- ¼ tsp dried oregano
- flour tortillas optional
- Place a large dutch oven or stew pot over medium high heat and add 2 Tbsp canola oil.
- Add pork pieces, flour, and kosher salt into a bowl or zip closure bag. Toss to combine and completely coat the pork.
- Place half the pork pieces into the hot oil. Sear on all sides until golden brown. Transfer to a plate and add 2 more Tbsp of oil to the pot. Add in the remaining pork and sear until golden brown. Transfer to the plate and set aside.
- Add the chopped onion and potatoes to the pot. Cook until the onion is almost translucent, stirring often. Then add the minced garlic, cumin, and oregano. Cook a couple more minutes.
- Add the broth, pork, corn, and green chiles. Stir to combine. Allow it to come to a simmer then cover and reduce the heat. Simmer for 30 minutes or until meat and potatoes are tender and the broth has thickened up. Season with salt to taste. Serve hot with flour tortillas ( optional ) Enjoy!
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