Mexican Stew Recipe

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Mexican Stew

Julie McCaskey

By
@Julie_McCaskey

I always double the recipe, and never have leftovers...it's that good.


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Rating:

Cook:

1 Hr 15 Min

Ingredients

1 1/4 lb
pork shoulder, cut into 1 inch cubes
1/2 c
chopped onion
1 large
garlic clove, chopped
1 Tbsp
oil
1 1/2 tsp
oregano, dried
3/4 tsp
each - ground cumin & salt
1 can(s)
16 oz - of tomatoes
1 can(s)
7-14oz can of green chilis, depending on your taste
1 Tbsp
cornstarch
1/2 c
water - optional

Directions Step-By-Step

1
Heat oil and brown pork*, onion, and garlic in a Dutch oven, pour off drippings. Drain chilies ~ reserving the liquid ~ add to pork.
(*I also have used beef stew meat)
2
Combine oregano, cumin, & salt ~ sprinkle over pork mixture. Mix thoroughly. Add tomatoes & water ~ stir to combine.
You can add a tsp of fennel seed if you like the taste.
3
Cover tightly & simmer 1 hour 15 minutes or until pork is tender.
I put this meal in a slow cooker and cook on low all day.
4
Combine the cornstarch & reserved chili liquid, gradually stir into stew and cook uncovered until thickened.
If using a slow cooker, turn on high and cook to desired consistancy.
5
Garnish with sour cream and green onion.
Can be served over corn bread or rice.
Enjoy!

About this Recipe

Course/Dish: Beef, Pork