Mexican Pork Stew
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This One Pot spicy Mexican Pork Stew brimming with pork, sausage and beans is a classic hearty dish full of deep Mexican flavor and makes for a delicious and easy weeknight meal.
Mexican Style Pork Stew
You can’t go wrong with pork and beans, at least not at my house. This is one of those few dishes where leftovers don’t last long here. Pork and beans was one of those dishes that was pretty common in our household growing up, and I’m sure it was and still is pretty common in a lot of homes primarily because it’s a fairly inexpensive dish.
We also tend to classify it as a comforting dish and this is quite true. There’s just something really comforting about sitting down and enjoying a bowl of hot pork and beans stew, it’s soul food. This stew is Mexican inspired, packed full of spices, tender melt in your mouth meat, and a nice kick of heat courtesy of fresh jalapeños.
Why You’ll Love My Mexican Pork Stew
- Pantry staple ingredients: You probably already have a lot of the ingredients you need.
- Hearty and filling: This is true comfort food for the soul.
- One Pot: My kind of meal, few dishes, big win in my book.
- Versatile: Swap the beans, the a different sausage, make it spicier, you decide.
- Leftovers get better: Something magical happens overnight as the flavors have time to deepen.
Ingredients And Tips
- Pork cut: I love to use pork shoulder because it’s so much tastier, it has a bit of fat and it gets tender and super delicious as it cooks. You want to trim the fat but leave just a bit for richness and flavor.
- Kielbasa sausage: My mom always adds a smoked sausage to any pork and beans stew. I used Kielbasa but feel free to use whatever you can find. Chorizo or andouille are great for a smokier kick.
- Spices: I chose smoked paprika, cumin, chili powder for that Mexican flare. I also added a bit of cayenne for some heat, but use as much or as little as you can handle. Don’t forget we also have a jalapeno here which adds a bit more heat, so if you’re sensitive to heat, just omit it.
- Beans: White kidney beans or pinto beans are great. Make sure to drain and rinse them to remove that starch.
- Garnish: Garnish is very important here, I love lime, green onions and cilantro. They brighten the dish up.
Start off by heating some olive oil in a large heavy pot like a Dutch oven then sear the cubed pork shoulder and kielbasa over medium-high heat for about 5 to 7 minutes. If you find there’s too much fat, you can drain it a bit, but leave some for flavor.
Add the onion, garlic, jalapeno and spices and cook everything for another 2 to 3 minutes until the onion softens a bit and everything will start smelling really good.
Stir in the diced tomatoes, kidney beans, and beef broth. Bring to a boil then cover and simmer on medium-low for about 25 minutes.
I love to serve this heavily garnished with green onions, lime wedges and cilantro. Trust me, it will totally brighten the dish.
How To Serve It
This stew is hearty and filling on its own, but I always love to serve it with some crusty bread. Here are some other dishes that would complement this stew nicely:
Flour Tortillas
Easy Tossed Salad
No Knead Bread
Homemade Churros Recipe
Frequently Asked Questions
Can I make this in a crockpot?
Absolutely! Sear the meat as instructed then throw everything in a slow cooker and cook for 6 to 8 hours on low or 4 to 6 hours on high.
Can I make this in an Instant Pot?
Of course. You want to sear the meat first right in the instant pot on the SEAR mode, then cook on high pressure for 35 minutes and allow the pressure to release naturally.
Can I use chicken or beef instead of pork?
Of course, but keep in mind that chicken cooks faster and beef will need longer to get tender.
What beans should I use if I don’t have kidney or pinto?
Any canned beans will work, like cannellini, red kidney beans, black beans, use what you’ve got. Just don’t forget to drain and rinse them first.
How do I store leftovers?
Allow the stew to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
Can I freeze it?
You can freeze this stew for 4 – 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Just allow to thaw overnight in the fridge and warm back up to temperature over the stove when ready to eat.
Try These Delicious Recipes Next
- One Pot Chili Mac and Cheese
- Easy Chicken Enchilada Casserole
- Chicken And Dumplings
- Bacon Wrapped Meatloaf
- Mexican Stuffed Peppers
- Carne Guisada
- Pork and Potato Stew
- Pozole Rojo Recipe
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Mexican Pork Stew
Video
Ingredients
- 1 tablespoon olive oil
- 1 pound pork shoulder (fat trimmed and cut into small cubes)
- 8 ounce kielbasa sausage (cut into small pieces *)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 jalapeno pepper (finely chopped)
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder (mild)
- 1 teaspoon cumin (ground)
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 28 ounce diced tomatoes ((1 can) **)
- 28 ounce white kidney beans (or pinto beans, drained and rinsed (1 can))
- 2 cups beef broth (or chicken broth, low sodium)
- 4 green onions (chopped)
- ¼ cup fresh cilantro (chopped)
- lime wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
- Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices and cook for 2 minutes until aromatic.
- Stir in the diced tomatoes, beans and broth and bring to a boil. Cover and cook on medium-low for about 25 minutes.
- Garnish with green onions and cilantro and serve with lime wedges.
Notes
- * For true Mexican flavor, choose an Andouille sausage or chorizo.
- ** Fire roasted tomatoes would be a great alternative here.
- Refrigerate leftovers in an airtight glass or plastic container for 3 to 4 days.
- Freeze in airtight containers or heavy-duty freezer bags for 4 to 6 months.
- Wear disposable gloves when cutting the jalapeno peppers and avoid touching your face.
- To make this in a crockpot, follow step 1 to brown the meat then transfer the meat and the rest of the ingredients (with the exception of the green onions, cilantro and lime) to the crockpot and stir. Cook covered on low for about 6 to 8 hours or until the meat is tender.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
