• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 8

Mexican Pork Stew

  • Recipe Submitted by on

 Ingredients List

  • 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
  • ¼ 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
  • ¼ 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.

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