Mexican Stew

Mexican Stew Recipe

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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


  • 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.

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About Mexican Stew

Course/Dish: Beef, Pork