Foodchickie’s Guadalupe Stew

9
Jenni James

By
@foodchickie

This recipe is a real crowd pleaser for people who like their food to be on the piicante side of the flavor spectrum.

I have given this recipe to people who hate to cook and they love it!

I use jarred salsa verde, which makes this recipe an easy one for people of all levels of cooking experience.

To the advanced chefs:
You could make your own salsa verde but that would add precious time to the process, plus you would have to clean your food processor*. So go ahead and do it if you're really desperate to clean your food processor*.

*Food processors are not otherwise required.

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 12 depending on serving size
Prep:
45 Min
Cook:
3 Hr 30 Min
Method:
Stove Top

Ingredients

  • 2 lb
    Pork stew meat, (or boston butt or boneless pork ribs (defatted and cubed))
  • 1 Tbsp
    Salt—to taste
  • 1 1/2 tsp
    Ground black pepper—to taste
  • 3 Tbsp
    Olive oil, extra virgin—divided
  • 2—16oz can(s)
    Refried beans
  • 2 c
    Salsa verde (16 ounce jar)
  • 2 c
    Your favorite Mexican beer
  • 2 c
    Chicken stock
  • 1/2 c
    Lime juice to taste
  • 2 c
    Water (I used a 16.9oz bottle of water)
  • 3 medium
    White or yellow onion (diced)
  • 4 to 6 clove
    Garlic (minced)
  • 1/2 Tbsp
    Mexican oregano (you will appreciate the addition of this type of oregano, it definitely matters).
  • 2 Tbsp
    Dried cilantro
  • 1 tsp
    Chili powder
  • 2
    Bay leaves
  • 1-2 Tbsp
    Sugar (optional)
  • 1 or 2 can(s)
    Diced tomatoes
  • 1 or 2 can(s)
    Drained Organic Triple Beans (kidney, pinto and black beans) I found them at Walmart (great value brand) and at Safeway/Albertsons) in their “O” brand.
  • 1-2 can(s)
    Or bags of frozen corn.

How to Make Foodchickie’s Guadalupe Stew

Step-by-Step

  1. Use packaged pork stew meat or remove most of the fat from desired cut of pork and cube into 1 or 2 inch pieces. If you have the butcher do as of much of this as he can, your prep time will be greatly reduced.
  2. Use at least a 6 quart (qt) Dutch Oven, an 8qt stock pot or a 6qt crockpot.
  3. Liberally salt and pepper pork.
  4. Heat a large skillet over medium-high heat and add only 1 of the 3 Tablespoons of Olive oil. Turn pan to cover bottom with oil.
  5. Once oil begins to shimmer, carefully add enough pork to loosely cover the bottom of the pan.
  6. DO NOT CROWD! The pork will let off a lot of liquid if crowded and it will not brown.
  7. Cook pork and turn with a fork until pork is dark brown on all sides, about 10 minutes. Adjust heat as necessary. Set aside.
  8. Continue browning the rest of the pork in small batches adding the 2nd Tablespoon of olive oil if necessary. Set aside.
  9. Next turn heat to medium-low
    and add the 3rd Tablespoon of olive oil to the skillet. Add the diced onion and scrape the pan with a wooden spoon. Cook until deep brown (at least 10 mins)
  10. Next, add the minced garlic and cook until fragrant, (about 2 mins).
  11. IF USING A LARGE POT (see separate instructions below for using crockpot). Do not add pork, triple beans or corn yet!
  12. Over medium heat, add onion, garlic, refried beans (one can at a time—see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
  13. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved. Taste and adjust seasonings. You may add the 1 to 2T of sugar now if too picante for your taste.
  14. After tasting, add pork and bring to a boil for 15mins then reduce to a simmer. Cover and continue to simmer for at least 3 hours stirring occasionally and scraping the bottom with a wooden spoon.
  15. At least one half hour before serving add triple beans, tomatoes and corn. Cook for at least an additional 30 mins, longer if using frozen corn. Taste and adjust seasoning.
  16. IF USING CROCKPOT: follow first 9 steps. Do not add pork, triple beans or corn, yet!
  17. With crockpot heating, add onion, garlic, refried beans (one can at a time—see below) with chicken stock, salsa, beer, lime juice, water and the all of the spices and seasonings.
  18. Stir in the first can of refried beans until dissolved. Add second can of refried beans and stir again until dissolved.
  19. Taste and adjust as necessary: You may add the 1 to 2T of sugar now, if desired. After tasting, add pork and cook for 8 hours on low or 4 to 6 hours on high.
  20. At least 30 mins before serving add triple beans, tomatoes and corn, stir. Taste and adjust seasonings as necessary. Cook covered until heated through at least 30 mins.
  21. Serve in medium bowls or small crocks.
  22. Serve with tortillas and/or corn chips, cheese, sour cream and fresh minced cilantro if desired.
  23. Note: It’s really hard to overcook this stew but if using a cooking vessel other than a crockpot you must be sure to stir and scrape the bottom of pot to prevent burning the pan. The pork can become too soft if cooked a a great deal longer than specified. You can keep this low or warm until ready to serve. You can make and freeze this stew if you’d like and reheat in pan or microwave until heated through.

Printable Recipe Card

About Foodchickie’s Guadalupe Stew

Course/Dish: Bean Soups
Main Ingredient: Pork
Regional Style: Mexican
Other Tags: Quick & Easy Healthy



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