Quick & Easy Mexican Pork Stew Recipe (15 minutes)
Servings: 6 servings
Calories: 292kcal
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.
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Equipment
- Large pot or Dutch oven
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
Instructions
- Add all of the ingredients except the salt and pepper and place pork in 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, taste and add kosher salt and ground black pepper if needed. Serve immediately with optional toppings.
Notes
Consider offering a variety of toppings so everyone can choose their favorites. Here are some ideas:
- 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
Nutrition
Calories: 292kcal | Carbohydrates: 31g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1108mg | Potassium: 779mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1051IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 3mg
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