Pork Stew

J. White Harris


I originally put this pork stew together to use some pork belly that I had in the freezer. It really turned out good. Next I made this with part of a pork roast and that was great too. It is a very versatile recipe that can be made with any pork meat that you have on hand.


★★★★★ 2 votes

6 to 8 servings
30 Min
55 Min
Stove Top


  • 1-1/2 lb
    pork butt or pork belly
  • 2 Tbsp
    olive oil
  • 1 medium
    onion, halved, sliced
  • 2 clove
    garlic, chopped
  • 1
    bell pepper, cut into strips
  • 2
    jalapeño peppers, minced
  • 2 Tbsp
    masa harina
  • 1 large
    can tomatoes, or 3 medium tomatoes chopped
  • 1 c
    chicken broth
  • ·
    salt, to taste
  • ·
    fresh ground pepper, to taste
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    oregano, dried
  • ·
    fresh cilantro, chopped, for garnish

How to Make Pork Stew


  1. cut the pork into 1/2" cubes.
  2. Heat oil in a dutch oven. Note: if using pork belly you will not need the oil.
  3. Add the meat, onion, garlic, jalapeno, and bell pepper. Cook, stirring often, until meat is browned and vegetables are tender.
  4. Add Masa harina and stir until blended well.
  5. Add broth and tomatoes, salt, pepper, oregano, and cumin. Mix well. Use a wooden spoon to loosen up any goodies on the bottom of the Dutch oven.
  6. Cover and simmer for 45 minutes.
  7. Serve this with tortillas and make tacos.
    Serve with rice and beans. Either way enjoy!

Printable Recipe Card

About Pork Stew

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican

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