Mexican Pork Stew

Submitted by Julie Tremmel

"This was out of a Taste of Home Magazine from awhile back. A sure version of comfort food."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 lb pork roast, cut in 3/4 inch cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 jalapeno, seeded and chopped
• 1 garlic clove, minced
• 1 1⁄2 cups water
• 1 tablespoon chili powder
• 2 teaspoons dark brown sugar
• 1 teaspoon cumin
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon pepper
• 1 (6 ounce) can tomato paste
• 1 (16 ounce) can kidney beans, rinse & drain
• 1 (16 ounce) can pink beans, rinse & drain
• 2 teaspoons cilantro, minced

directions

1. In a large pot brown pork cubes in oil over medium high heat. Remove meat and keep warm.
2. In the same pot saute onion, celery, jalapeno, and garlic in remaining oil until tender about 5 minutes.
3. Stir in the water, chili powder brown sugar, cumin, salt and pepper.
4. Return meat to pot and bring mixture to boil. Reduce heat, cover and simmer 30 minutes.
5. Stir in tomato paste and beans. Return to boil. Reduce heat, cover and simmer 20 more minutes or until meat is tender and beans are heated through.
6. Garnish servings with cilantro.

Reviews

[SweetsLady]

This was a great recipe. I had already cooked a pork roast a while ago and had frozen some of the meat, so I used it. I simmered for 30 minutes and then added 1 can of beans chopped finely (so my kids wouldn't figure out they were eating beans :)) and heated for another 5 or so.

 

[Cook In Northwest]

I loved this! I made a couple modifications that didn't work out so well. For instance, the directions say to "stir in tomato paste, beans, and tomatoes" but the ingredient list does not include tomatoes. So, I put in 3 of them. They did not add anything beneficial to the dish. Next time I'll follow the recipe as written and forget the tomatoes. I did double the meat, and that worked out very well. I'll repeat that next time. The flavor of this was delicious!