Mexican Stew

Mexican Stew

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Julie McCaskey


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


★★★★★ 1 vote

1 Hr 15 Min


  • 1 1/4 lb
    pork shoulder, cut into 1 inch cubes
  • 1/2 c
    chopped onion
  • 1 large
    garlic clove, chopped
  • 1 Tbsp
  • 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
  • 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.

Printable Recipe Card

About Mexican Stew

Course/Dish: Beef Pork

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