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Home / Recipes
45 minutes
4.47 from 245 votes
69 Comments

Mexican Pork Stew

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  • 1804
by: Joanna Cismaru
10.03.20

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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.

a green put filled with pork stew with corn, tomatoes, and parsley

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. This stew is packed full of spices, tender melt in your mouth meat, and a nice kick of heat courtesy of fresh jalapeños.

What Cut Of Pork Is Best For Stew?

Pork shoulder is perfect for this recipe as it works best when cooked down well. You’ll want to cook that meat first, especially since pork shoulder is a fattier 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.

Ingredient Notes

a bowl of pork stew garnished with green onions and 2 lemon wedges
  • Olive oil – To brown our meat, we want a nice neutral tasting oil.
  • Pork – We’re using pork shoulder today, with the fat trimmed and cubed into bite sized pieces.
  • Sausage – I used kielbasa cut up into small pieces. It’ll add so much flavor to this dish so don’t skip this ingredient, if you have trouble finding some feel free to substitute chorizo or andouille.
  • Onion – We want something that cooks down well like white or yellow onion.
  • Garlic – Use as much or little as you like.
  • Jalapeno – Chopped up fine with the seeds and ribs removed.
  • Spices – Cumin, smoked paprika, chili powder, and cayenne.
  • Tomatoes – 1 entire large can of diced tomatoes.
  • Beans – Feel free to either use an entire can of pinto or kidney beans.
  • Broth – I recommend using beef broth, low sodium as we want to control the amount of salt in our dish.
  • Herbs – Fresh green onion and cilantro to be sprinkled over top at the end of cooking our dish.
  • Lime – Wedges to squeeze some fresh juice right over top.

How To Make Mexican Pork Stew

  1. Brown the meat: 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.
  2. Form the stew: 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.
  3. Finish the dish: Garnish with green onions and cilantro and serve with lime wedges.
overhead of a large pot filled with mexican pork stew and garnished with parsley and green onion

Other Cooking Options

Crock pot

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.

Pressure cooker

You’ll want to follow the directions outlined above, including browning and sautéing right in the pressure cooker on the saute setting. Assemble the ingredients in the pot, make sure to scrape the brown bits from the inner pot once the broth is added! Cook on high pressure for 35 minutes and allow the pressure to release naturally before serving!

What Else Can I Use In My Pork Stew?

There’s lot’s you can incorporate into this stew! It’s a blank canvas for whatever you’d like to use up in your pantry or fridge, so feel free to have some fun with it.

Veggies

  • Cauliflower
  • Peas
  • Broccoli
  • Zucchini
  • Celery

Meat

  • Lamb
  • Beef
  • Chicken
  • Turkey

Using other proteins may effect the cooking time so just keep that in mind when incorporating other meats into your stew.

How to Serve

This meal is totally rich, satisfying, and filling all on it’s own. My favorite thing to pair it with is some nice crusty bread to soak up all that delicious flavor! Here’s some of my favorites from the blog:

  • No Knead Bread
  • Italian Skillet Pull Apart Bread
  • Sunflower Bread
 spoon scooping mexican pork stew out of a bowl garnished with green onion and 2 lemon wedges

Leftovers

Allow the stew to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.

Freezing

You can freeze this stew for 4 – 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature over the stove when ready to eat.

Craving More Comfort Food? Try These Delicious Recipes:

  • One Pot Chili Mac and Cheese
  • Easy Chicken Enchilada Casserole
  • Chicken And Dumplings
  • Best Ever Chocolate Chip Cookies
  • Ranch Pork Chops And Potatoes Sheet Pan Dinner
  • Bacon Wrapped Meatloaf
  • Mexican Stuffed Peppers
  • Carne Guisada
  • Pozole Rojo Recipe

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side view shot of a ladle taking a scoop of pork posole from a pot

Mexican Pork Stew

4.47 from 245 votes
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound pork shoulder fat trimmed and cut into small cubes
  • 8 ounce kielbasa sausage cut into small pieces *
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 jalapeno pepper finely chopped
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder mild
  • 1 teaspoon cumin ground
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 28 ounce diced tomatoes (1 can) **
  • 28 ounce white kidney beans or pinto beans, drained and rinsed (1 can)
  • 2 cups beef broth or chicken broth, low sodium
  • 4 green onions chopped
  • 1/4 cup fresh cilantro chopped
  • lime wedges for serving
US Customary – Metric

Instructions

  • 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.

Video

Recipe Notes

  1. * For true Mexican flavor, choose an Andouille sausage or chorizo.
  2. ** Fire roasted tomatoes would be a great alternative here.
  3. Refrigerate leftovers in an airtight glass or plastic container for 3 to 4 days.
  4. Freeze in airtight containers or heavy-duty freezer bags for 4 to 6 months.
  5. Wear disposable gloves when cutting the jalapeno peppers and avoid touching your face.
  6. 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.
  7. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 290kcal (15%)Carbohydrates: 22g (7%)Protein: 23g (46%)Fat: 12g (18%)Saturated Fat: 3g (19%)Cholesterol: 54mg (18%)Sodium: 941mg (41%)Potassium: 917mg (26%)Fiber: 7g (29%)Sugar: 5g (6%)Vitamin A: 980IU (20%)Vitamin C: 14.8mg (18%)Calcium: 83mg (8%)Iron: 3.6mg (20%)
Course:Dinner, Main Course
Cuisine:Mexican
Keyword:mexican pork stew, pork stew
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1804
  • 1

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Kelly Williams says

    March 28, 2022 at 10:55 pm

    5 stars
    I loved this recipe

    Reply
  2. MountainLady says

    December 4, 2021 at 8:52 am

    5 stars
    I made this a few months ago and it was delicious. I’m making it again today, except instead of kielbasa, I’m using chorizo. Great recipe and thanks so much for sharing it!

    Reply
    • Joanna Cismaru says

      December 4, 2021 at 10:05 am

      My pleasure, so glad you like it!

      Reply
  3. Dave Smith says

    November 28, 2021 at 11:47 pm

    5 stars
    Jo this was outstanding! I used chorizo and added a 28 ounce can of golden hominy (Rinsed & Drained). It’s a keeper. Thank you so much for sharing. On a side note, Filipinos have a similar Spanish influenced stew featuring beef and chorizo. It’s called caldereta. I like the basic recipe with tomato sauce, frozen peas, bell peppers, potatoes, and carrots. If you haven’t tried it, do some research and make it your own.

    Reply
  4. Devon says

    September 21, 2021 at 4:20 pm

    5 stars
    I made this for my family and it was delicious! I also topped it with sour cream and tortilla strips.Thank you for sharing!

    Reply
  5. peter devlin says

    August 18, 2021 at 5:25 pm

    Kind of a what I had version where I used a couple diced up slices of thick bacon with the browning of the pork. Followed your spices though winged it on chili powder because I don’t have – used mexican oregano, cumin, and cayenne. Worked well – end product was very flavorful . My vegetarian wife was away on a trip with her sister so this is how I got my kicks. Also good leftovers for the week.

    Reply
  6. Robin Hueckstaedt says

    July 25, 2021 at 2:22 pm

    5 stars
    This was wonderful!!Needed to get rid of some pork stew meet before it went bad in freezer and this was great,,I didnt have any jalopenos so I added a bit of green pepper and a tad more cayenne,,otherwise made exactly as stated. Oh,,but I did romove the cover and reduced it a bit more and served it on top of long grain rice. That probably helped my pork turn out more tender too! Very good!! Thank you!!

    Reply
    • Jo Cooks Team AMJ says

      July 26, 2021 at 9:09 am

      That sounds awesome, Robin! So glad you enjoyed this recipe!

      Reply
    • Robin Hueckstaedt says

      July 27, 2021 at 9:33 am

      5 stars
      Just an update…reducing the liquid wasent the BEST idea..next time I will keep more of it..i don’t like that it’s not as saucy over my rice. But I still love it..my mistake..we learn lol.

      Reply
  7. Ella caldwell says

    June 10, 2021 at 2:16 pm

    5 stars
    So I tried this recipe out and it was amazing 🤤!!!I doctord it to make it my own though and added some brussel sprouts and I also use chorizo and roasted garlic kielbasa sausage because I love meat (hehe) and I also drizzled sesame oil on my pork and meat tenderizer before I browned it(this makes your meat really tender) but I’m a chef also and this will be added too my recipes to add to my menu when I open up my recipe thanks Joanna cismaru !!

    Reply
    • Joanna Cismaru says

      June 10, 2021 at 3:26 pm

      My pleasure, so glad you enjoyed it!

      Reply
  8. Melissa Murphy says

    February 5, 2021 at 5:15 pm

    I’ve made this several times with slight variations each time and it always tastes great! Instead of sausage I use some amazingly sodium (190mg in 2 cooked slices) bacon and its so good!! Thanks for sharing the recipe with us all!

    Reply
  9. Kellyn says

    January 22, 2021 at 5:58 pm

    5 stars
    A great way to use up leftover pork. I sautéed the onions first and then added the cut up pork and kielbasa and spices until they carmelized. It was good after less than an hour simmering!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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