Mexican Stew

Mexican Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Julie McCaskey

By
@Julie_McCaskey

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

Rating:

★★★★★ 1 vote

Cook:
1 Hr 15 Min

Ingredients

Add to Grocery List

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

How to Make Mexican Stew

Step-by-Step

  • 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)
  • 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.
  • 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.
  • 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.
  • 5Garnish with sour cream and green onion.
    Can be served over corn bread or rice.
    Enjoy!

Printable Recipe Card

About Mexican Stew

Course/Dish: Beef, Pork




Leave a Comment

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...