Quick & Easy Mexican Pork Stew Recipe (15 minutes)

Name: Quick & Easy Mexican Pork Stew Recipe (15 minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound purchased roasted or smoked shredded or cubed pork butt, (about 2 cups); 16 ounce jar salsa verde; 2 cups chicken stock, (can substitute vegetable broth); 15 ounce can black beans, (rinsed and drained); 30 ounces fire-roasted diced tomatoes, (2-15 oz cans with juice); 1 teaspoon ground cumin; ½ teaspoon Kosher salt; ¼ teaspoon ground black pepper; Optional, add your favorite toppings

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This Quick and Easy Mexican Pork Stew Recipe, featuring shredded roast pork, salsa verde, fire-roasted tomatoes, and black beans, is a game-changer that promises unparalleled flavor and convenience.

Leveraging the convenience of pre-cooked pork purchased from your favorite barbecue restaurant, or grocery store deli, or leftover pork, you can have this mouth-watering, make-ahead pork stew on your dinner table in just 15 minutes.

A bowl of Mexican Pork Stew topped with avocado and sour cream.

Changing it to accommodate your family’s taste is also really easy. Substitute chicken for pork, and you have another winner. Want a meatless meal? Leave the pork out and use vegetable broth.

However you decide to prepare it – this hearty Mexican Pork Stew is delicious!

Whether you are having friends over for a hearty meal or feel like hunkering down at home on a cold rainy day, Mexican Pork Stew is just what you need! And it’s so easy you can almost make it in your sleep.

Why you will love this recipe:

Easy enough for your kids or beginner cooks, you dump everything in a pot and heat it.
It’s perfect for days when you don’t have the time or inclination to make a big meal. I’ve also served it to guests and gotten rave reviews.
Did I mention it only has three easy steps, and you can have this dish on the table in 15 minutes?

What is Mexican Pork Stew?

Mexican Pork Stew, is a cross between a thinner soup and a thicker stew, is a hearty dish made from slow-cooked pork combined with a rich blend of spices, chilies, and other ingredients.

While this dish features many of the same flavors, it is not an authentic Mexican recipe; it is more of a Southwestern or Tex-Mex version.

Ingredients and substitutions:

A bowl of cooked pork, two cans of diced tomatoes and a jar of salsa verde.

Purchased roasted or smoked pork – is the biggest time saver in this recipe. Pick up shredded roasted or smoked pork from your favorite barbecue place or deli, or substitute a deli-roasted chicken. Leftover cooked pork or leftover chicken may also be used.
Chicken stock – provides liquid to simmer the ingredients in and flavor. You can substitute vegetable stock.
Black beans – add substance and heartiness to the stew, making it even more filling and satisfying.
Fire-roasted tomatoes – add a rich, smokey tomato taste and a deep red hue to the stew, making it visually appealing. In a pinch, regular diced tomatoes can be used.
Ground cumin, kosher salt, and ground black pepper – enhance all of the other flavors, and the cumin complements the pork, accentuating its richness and adding a layer of earthiness.

Complete measurements for all ingredients are in the recipe below.

How to make Mexican Pork Stew:

Add all of the ingredients except the salt and pepper and place pork in a large saucepan or Dutch oven over medium-high heat.

A Dutch oven with diced tomatoes and salsa verde.

Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Stir occasionally.

A Dutch oven full of Mexican Pork Stew with a spoonful taken out.

When it’s done, taste and add kosher salt and ground black pepper if needed. Serve immediately with optional toppings.

A white bowl full of Mexican Pork Stew. Garnishes include a sliced avocado and sliced limes.

How to serve this recipe:

This hearty stew is full of meat and vegetables and doesn’t need any sides. However, Mexican rice, refried beans, or this Mexican Chopped Salad would complement the flavors if you prefer a heartier meal. You could also serve it over white rice or Spanish rice.

A slice of Jalapeno Cornbread, Texas Toast Garlic Bread, Hush Puppies, or Hoe Cakes would round out the meal nicely.

Of course, a frozen margarita would be lovely too!

Recipe variations:

Replace the pork with a deli-roasted chicken or cooked boneless chicken thighs for a lighter version.
Use leftover chuck roast or the meat cut from short ribs for a beefy twist.
Make it vegetarian by leaving out the meat and using vegetable stock.
Add a can of drained hominy and make Pozole.
Add cooked cubed white potatoes or sweet potatoes and make Guisado.
Add bay leaves or Mexican oregano to spice things up. Or add a small can of diced green chiles to ramp up the flavor.

Optional toppings:

Consider offering several of these toppings when serving your Mexican pork stew.

Shredded cheese: queso fresco, cotija, cheddar, Monterey Jack, or a Mexican blend
Fresh cilantro or parsley
Chopped green onions or chives
Diced or sliced avocado
Sliced radishes
Salsa, or pico de gallo
Sliced or pickled jalapenos or serrano peppers
Tortilla strips or crushed corn tortillas, Doritos, or Cheez-Its
A squeeze of lime juice or lime wedges
Chopped green or red bell pepper
Sour cream or crema

The best cut of pork for this recipe:

For a richer, more flavorful stew with tender pieces of meat that fall apart, roasted or smoked pork shoulder or pork butt is recommended. However, I have also used leftover pork loin, chopped-up pork chops or pork tenderloin, and the stew was still delicious!

Leftovers, how to store and reheat them:

Before storing, allow the pork stew to cool down to room temperature. Store in airtight containers for up to four days in the refrigerator.

It can be frozen and stored in the freezer for up to three months. Remember to leave some space at the top of the container when freezing, as the liquid will expand.

To reheat on the stove, pour the stew into a pot and reheat over medium heat, stirring occasionally, until it reaches a simmer and is heated through.

To reheat in the microwave. Transfer the stew to a microwave-safe bowl, cover it (with a microwave-safe plate, and heat on medium power, stirring occasionally, until hot.

Thaw frozen stew in the refrigerator overnight before reheating for best results.

Recipe FAQs:

Can I make this stew more spicy?

Yes, substitute a can of Rotel for one of the cans of fire-roasted tomatoes.

How can I thicken (or thin) the stew?

This recipe produces a stew with a consistency that is more of a cross between a soup and a stew. To thicken it, add some crushed tortilla chips. To thin it up a bit, add additional chicken stock.

I don’t have fire-roasted tomatoes; can I use regular canned tomatoes?

While fire-roasted tomatoes add a smoky flavor, regular canned tomatoes can also work. You might consider adding a touch of smoked paprika to mimic the smoky taste.

Can I make this recipe in a Crock Pot, a slow cooker, or an Instant Pot?

While you could, it only takes 15 minutes to make this soup. It would be overkill to use either appliance and you would have an extra pot to wash.

You could, however, add the pork soup to a slow cooker or Crock Pot to take it to a potluck and keep it warm before serving.

Expert tips and tricks:

Because you are starting with precooked meat, and this is such a quick and easy recipe, my best advice is to gather and have all your ingredients ready before beginning.

Consider offering a variety of toppings so everyone can choose their favorite.

More soup recipes:

If you like this recipe, you might also like these quick and easy soup recipes:

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