mexican stew
(1 rating)
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I always double the recipe, and never have leftovers...it's that good.
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(1 rating)
cook time
1 Hr 15 Min
Ingredients For mexican stew
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1 1/4 lbpork shoulder, cut into 1 inch cubes
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1/2 cchopped onion
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1 lggarlic clove, chopped
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1 Tbspoil
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1 1/2 tsporegano, dried
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3/4 tspeach - ground cumin & salt
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1 can16 oz - of tomatoes
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1 can7-14oz can of green chilis, depending on your taste
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1 Tbspcornstarch
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1/2 cwater - optional
How To Make mexican stew
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1Heat 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)
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2Combine 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.
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3Cover 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.
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4Combine 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.
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5Garnish with sour cream and green onion. Can be served over corn bread or rice. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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