Quick and Easy Mexican Pork Stew topped with sour cream and avocado
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5 from 2 votes

Quick and Easy Mexican Pork Stew

You have to try Quick and Easy Mexican Pork Stew! It only takes 15 minutes to make and salsa verde and fire-roasted tomatoes give it a southwestern flavor.
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Lunch, Main Dish, Soup
Cuisine: American, Mexican/Southwestern
Keyword: recipe for pork stew
Servings: 6 servings
Calories: 325kcal
Author: Sharon Rigsby


  • 16 oz jar salsa verde
  • 2 cups reduced-sodium chicken broth or vegetable broth
  • 15 oz can black beans rinsed and drained
  • 30 oz fire-roasted diced tomatoes 2-15 oz cans with juice
  • 1 pound shredded or cubed roasted pork or chicken about 2 cups
  • 1 tsp ground cumin
  • Kosher salt and ground black pepper to taste
  • Garnish a dollop of sour cream, sliced avocado, and tortilla chips
  • Optional squeeze a little lime juice on before serving


  • To make, simply add the salsa verde, chicken broth, black beans, fire-roasted diced tomatoes with juice, low-sodium chicken broth, your pork or chicken, and ground cumin to a large saucepan or dutch oven over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Stir occasionally.
  • When it’s done, add chopped parsley, taste and add kosher salt and ground black pepper if needed.
  • To serve, garnish with a dollop of sour cream and avocado chunks or slices, and serve with tortilla chips. Optional, squeeze a little fresh lime juice on before serving.




Calories: 325kcal | Carbohydrates: 56g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 64mg | Sodium: 611mg | Potassium: 1881mg | Fiber: 14g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 18.2mg | Calcium: 130mg | Iron: 5.9mg