Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Mexican Pork Stew Recipe
    Lost? Site Map

    Mexican Pork Stew

    1/3 Photos of Mexican Pork Stew

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    50 mins

    1 hr 20 mins

    crispychick's Note:

    I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat broiler.
    2. 2
      Arrange tomatillos on a large sheet pan and broil 6 inches from heat until lightly charred, turning occasionally, about 8 minutes.
    3. 3
      Heat oil in a 5-6 qt heavy dutch oven with a tight fitting lid until hot but not smoking and brown pork in batches.
    4. 4
      Transfer pork to a bowl.
    5. 5
      Add to pot the onion, garlic, jalapeño, oregano and cumin and cook over moderate heat until onion is softened. A.
    6. 6
      dd tomatillos, broth, 1/2 cup water and browned pork to pot. Bring just to a boil and simmer, covered (do not boil)until pork is tender (about 45 minutes).
    7. 7
      Stir in beans, corn, cilantro and cornmeal and simmer, uncovered until slightly thickened, about 5-10 minutes.
    8. 8
      Garnish with avocado, chopped white onion, sour cream, wedges of lime, and additional jalapeños.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 19, 2008


      This is very good. I made exactly except I didn't have black beans or corn. Next time I will have both and use as one reviewer states, use country style ribs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2005


      this is absolutely delicious! if you use boneless, country style ribs, it is much easier. also, add some extra tomatillos about 1 hr. before serving. i like a brothier stew, so it's good not to add the corn meal. way to go crisychick. you've done it again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    You Might Also Like...

    View All Stew Recipes


    Nutritional Facts for Mexican Pork Stew

    Serving Size: 1 (421 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 603.4
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 11.8 g
    Cholesterol 120.7 mg
    Sodium 281.6 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 7.1 g
    Sugars 4.4 g
    Protein 36.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes