Mexican Pork Stew

Recipe by Annacia
READY IN: 2hrs 54mins




  • Heat oil in a Dutch oven. Dredge pork cubes in seasoned flour, brown on all sides. Set aside.
  • NOTE: "Brown" means "brown." Don't remove the pork cubes when they're merely gray (the biggest mistake home cooks make when they're browning meat for a stew.) The pork cubes should be browned to where they look like they could be eaten as is.
  • Add onion, garlic, and Anaheims. Cook until onion softens, about 3-4 minutes.
  • Add seasonings and bay leaf. Cook 1 minute.
  • Deglaze with ½ cup chicken broth. Return the pork to the Dutch oven. Add the remaining chicken broth, chopped tomatoes, and refried beans.
  • Bring to a boil, reduce heat, simmer with lid off for two hours.
  • Can be served on the plate as a stew, with heated flour tortillas to sop up all the goodness, or can be used to make burritos. Just add an appropriate amount of stew in a line across the center of a heated flour tortilla, sprinkle on top of the stew some shredded iceberg lettuce and chopped fresh tomatoes, and place at either end of the line sour cream and guacamole.
  • To increase the heat, add more Anaheims. To increase it further, add more chili powder (but try increasing the heat first by adding more Anaheims.).