Real Recipes From Real Home Cooks ®

mexican stew

(1 rating)
Recipe by
Julie McCaskey
Kelso, WA

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

(1 rating)
cook time 1 Hr 15 Min

Ingredients For mexican stew

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

How To Make mexican stew

  • 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!

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