Latin Pork Stew

susan simons


This is a rib sticking hearty stew with a Latin flair to it.


★★★★★ 1 vote

30 Min


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2 lb
sirloin pork roast, cut in 1 inch cubes
1/2 c
all-purpose flour
1 tsp
kosher salt
1/4 tsp
black pepper
1/8 tsp
cayenne pepper, ground
2 Tbsp
olive oil
4 large
carrots, chopped
1 large
onion, chopped
stalks celery diced
red bell pepper seeded and chopped
4 clove
1 can(s)
diced petite tomatoes with jalapenos (not drained)
1 c
fresh cilantro, chopped
1 tsp
ground cumin
1 tsp
kosher salt
1/2 tsp
ground coriander
1/4 tsp
cayenne pepper, ground
2 c
vegetable broth
sweet potatoes peeled and cut in 1 inch cubes
2 large
russet potatoes peeled and cut in 1 inch cubes
2 can(s)
black beans, rinsed and drained

How to Make Latin Pork Stew


  • 1Combine flour, 1 tsp. kosher salt, 1/4 tsp. black pepper, and 1/8 tsp.ground cayenne pepper in a gallon size plastic bag. Add pork a few pieces at a time to coat with flour mixture and brown in fry pan with olive oil. DO NOT COOK, just brown the outside quickly for a nice crust. Set aside in a bowl.
  • 2Reduce heat to medium. Add onions and cook in oil until tender about 10 minutes, stirring frequently. Add garlic and cook 1 minute longer.
  • 3OVEN DIRECTIONS: Transfer pork and onions to a large dutch oven or enamel roaster. Add tomatoes with their juice, cilantro, cumin, coriander, salt, gr. red ,carrots,celery and 2 cups broth. Bake covered in oven for 1 hour at 350 degrees.
  • 4Remove from oven and stir in potatoes. Cover return to oven and bake for 40 minutes or until potatoes are just tender.
  • 5Remove from oven and stir in black beans. Cover and return to oven and bake 15 more minutes until beans are heated through.

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About Latin Pork Stew

Course/Dish: Other Soups

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