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Mexican Pork Shoulder Stew

N L: "I didn’t follow the recipe exactly - after marina…" Read More
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Mexican Pork Shoulder Stew

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  • 1 lb. cooked boneless pork shoulder roast
  • 1 Tbsp. chili powder (Mexican)
  • 6 cloves garlic (minced, 1 1/2 teaspoons)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. lime juice
  • 3 Tbsp. vegetable oil
  • 2 stalks celery (thinly sliced)
  • 1 onions (medium, roughly chopped)
  • 1 large carrots (peeled, halved lengthwise and thinly sliced)
  • 1 poblano chiles (seeded and cut into 1/2-inch pieces)
  • 1/2 jalapeno chilies (large, thinly sliced)
  • 1 3/4 cups chicken stock
  • 14 oz. reduced sodium chicken broth
  • 12 oz. Mexican lager beer
  • 1/2 tsp. dried leaves oregano
  • 2 bay leaves
  • 3 Tbsp. flour
  • 2 cups cooked rice (optional)
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    1. Remove and discard skin and outer fat from cooked pork roast. Cut meat into 3/4-inch cubes. (You should have about 4 cups cubed pork.)
    2. Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.
    3. Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.**
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    Reviewer Profile Image
    N L 2 months ago
    I didn’t follow the recipe exactly - after marinating the pork - I browned the chunks before adding it to the vegetables. Instead of adding the thickener afterwards - I added flour to the vegetables and let it brown a bit on the bottom then added some tomato paste before adding the beer and chicken broth I let the whole thing simmer for 2 hours and it came out perfect!
    Reviewer Profile Image
    Sandy 2 months ago
    Really nice stew I used red onions and was still delicious! Definitely perfect on a cold night
    Reviewer Profile Image
    Tony Pye 9 months ago
    Really spicy. I added some giant couscous to it to thicken it up a bit more. It also meant that I didn’t need to cook rice. Will definitely make again.
    Reviewer Profile Image
    Joseph Karapetyan 2 years ago
    very good for cold weather. has the right amount of spice to it as well
    Reviewer Profile Image
    Gia L. 2 years ago
    Very good flavor. Added extra garlic and an extra 1 1/2 cup of diced pork.
    Reviewer Profile Image
    Robyn P. 3 years ago
    Stew was great. A bit spicy but not too much. I'll definitely make again.