mexican stew
(1 RATING)
I always double the recipe, and never have leftovers...it's that good.
No Image
prep time
cook time
1 Hr 15 Min
method
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yield
Ingredients
- 1 1/4 pounds pork shoulder, cut into 1 inch cubes
- 1/2 cup chopped onion
- 1 large garlic clove, chopped
- 1 tablespoon oil
- 1 1/2 teaspoons oregano, dried
- 3/4 teaspoon each - ground cumin & salt
- 1 can 16 oz - of tomatoes
- 1 can 7-14oz can of green chilis, depending on your taste
- 1 tablespoon cornstarch
- 1/2 cup water - optional
How To Make mexican stew
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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)
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Step 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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Step 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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Step 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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Step 5Garnish with sour cream and green onion. Can be served over corn bread or rice. Enjoy!
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