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20Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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.)
- 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.
- 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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Reviews(6)

N L 4 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!

Sandy 4 months ago
Really nice stew I used red onions and was still delicious! Definitely perfect on a cold night

Tony Pye a year 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.

Joseph Karapetyan 2 years ago
very good for cold weather. has the right amount of spice to it as well