Mexican Pork Stew
photo by ElizabethKnicely
- Ready In:
- 2hrs 54mins
- 2 1⁄2 lbs pork shoulder, cut into one-inch cubes
- flour seasoned with salt and pepper, for dredging
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 2 large garlic cloves, minced
- 4 anaheim chilies, roasted, skins and seeds removed, stem beheaded, coarsely chopped
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 bay leaf
- 1⁄2 tablespoon basil
- 1⁄2 tablespoon thyme
- 1⁄2 tablespoon oregano
- 3 1⁄2 cups chicken broth (divided use)
- 28 ounces plum tomatoes, drained, squeezed, chopped
- 1 (15 ounce) can refried beans
- 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.).
Questions & Replies
Got a question? Share it with the community!
This recipe is VERY spicy! Our family likes heat, but this is not for the faint of heart. The only thing I would change would be to add two cans of beans instead of just one because they would thicken this up more and give it better texture. Thanks for a new Mexican food to make Annacia! Made for PLEASE REVIEW MY RECIPE MAY-JUNE 2013.