This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and makes for a delicious and easy weeknight meal.
You can’t go wrong with pork and beans, at least not at my house. This is one of those few dishes where leftovers don’t last long here. Pork and beans was one of those dishes that was pretty common in our household growing up, and I’m sure it was and still is pretty common in a lot of homes primarily because it’s a fairly inexpensive dish. We also tend to classify it as a comforting dish and this is quite true. There’s just something really comforting about sitting down and enjoying a bowl of hot pork and beans stew, it’s soul food.
Most of us have probably enjoyed the canned version of pork and beans, but I’m here to tell you to throw away that can because these pork and beans will blow your mind. This Mexican pork stew will probably make you never want to buy another can of pork and beans again, not only because it’s that good, but simply because it’s that easy to make.
Most traditional Mexican bean recipes will require pork, bacon or some sort of sausage. I decided to go with pork shoulder here and some kielbasa sausage, however if you wanted to go for true Mexican flavor you could choose an Andouille sausage or even a chorizo. I just went with what I had in the fridge, and yes I normally have Kielbasa in the fridge. Don’t ask why, just go with it.
You’ll want to cook that meat first, especially since pork shoulder is a fatter meat, so you want to render some of that fat and turn it a bit crispy. If you want to make this a tad bit healthier you might want to drain the fat from the meat before adding the rest of the ingredients, but I didn’t since I wanted to keep that yummy flavor.
Once the meat is somewhat cooked, it’s just a matter of adding the rest of the ingredients to the pot and letting it simmer for about 25 minutes. But the beauty here is in the spices. We’re talking chili powder, cumin, cayenne, and I just had to throw in some smoked paprika. The end result is pure bliss. You end up with a stew that’s smoky, spicy, hearty with flavorful and super tender meat. Trust me, thew pork stew is so satisfying and delicious. Make sure to serve this with plenty of cilantro, green onions and don’t forget the lime juice.
One more great thing to mention is that I’m giving you an alternative cooking method here and that is how to make this in a crockpot. Check out the notes section of the recipe for crockpot instructions!
Check out the video to see just how easy it is to make the Mexican Pork Stew.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 tbsp olive oil
- 1 lb pork shoulder fat trimmed and cut into small cubes
- 8 oz kielbasa sausage cut into small pieces *
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 jalapeno pepper finely chopped
- 1 tbsp smoked paprika
- 1 tbsp mild chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- 28 oz can diced tomatoes **
- 28 oz can white kidney beans or pinto beans drained and rinsed
- 2 cups beef broth or chicken broth
- 4 green onions chopped
- 1/4 cup fresh cilantro chopped
- lime wedges for serving
In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
Garnish with green onions and cilantro and serve with lime wedges.
* For true Mexican flavor, choose an Andouille sausage or chorizo.
** Fire roasted tomatoes would be a great alternative here.
Refrigerate leftovers in an airtight glass or plastic container for 3 to 4 days.
Freeze in airtight containers or heavy-duty freezer bags for 4 to 6 months.
Wear disposable gloves when cutting the jalapeno peppers and avoid touching your face.
To make this in a crockpot, follow step 1 to brown the meat then transfer the meat and the rest of the ingredients (with the exception of the green onions, cilantro and lime) to the crockpot and stir. Cook covered on low for about 6 to 8 hours or until the meat is tender.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.