Mexican Pork Shoulder Stew

Name: Mexican Pork Shoulder Stew
Total time: 55 min
Yield: 4
Ingredients: 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

PORK(6)

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

20Ingredients

55Minutes

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Ingredients

US|METRIC

4 SERVINGS

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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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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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

Gia L. 2 years ago

Very good flavor. Added extra garlic and an extra 1 1/2 cup of diced pork.

Robyn P. 3 years ago

Stew was great. A bit spicy but not too much. I'll definitely make again.

Mexican Pork Shoulder Stew

Ingredients

Directions

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Reviews(6)

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