Mexican Pork Shoulder Stew Recipe | Yummly
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Mexican Pork Shoulder Stew

Joseph Karapetyan: "very good for cold weather. has the right amount…" Read More
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  • 1 pound cooked boneless pork shoulder roast
  • 1 tablespoon chili powder (Mexican)
  • 6 cloves garlic (minced, 1 1/2 teaspoons)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lime juice
  • 3 tablespoons 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 ounces reduced sodium chicken broth
  • 12 ounces Mexican lager beer
  • 1/2 teaspoon dried leaves oregano
  • 2 bay leaves
  • 3 tablespoons 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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    Joseph Karapetyan 6 months ago
    very good for cold weather. has the right amount of spice to it as well
    Gia L. 10 months ago
    Very good flavor. Added extra garlic and an extra 1 1/2 cup of diced pork.
    Robyn P. 2 years ago
    Stew was great. A bit spicy but not too much. I'll definitely make again.