mexican pork stew

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 Pork Stew

olive oil

lb pork shoulder (fat

sausage

onion

garlic (minced)

jalapeno pepper (finely chopped)

tbsp smoked paprika

tbsp chili powder (mild)

tsp cumin (ground)

cayenne pepper

salt (or

tsp pepper (or

oz diced tomatoes ((1 can) **)

oz beans

beef broth (or chicken broth, low sodium)

onions

cilantro (chopped)

lime wedges (for serving)

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 then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.

Garnish with green onions and cilantro and serve with lime wedges.

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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.

Nothing beats a big bowl of delicious Pozole Rojo on a cold day. Tender pork stewed for hours mixed with a rich chile sauce and hominy. So yummy and so easy to enjoy!

Pozole Rojo

water

lbs pork shoulder (cut 1-inch pieces)

garlic cloves

chicken bouillon (cubes)

bay leaf

guajillo peppers (cleaned,

ancho chile (cleaned, seeded, and deveined)

garlic

white onion (rough chopped)

oregano

Salt (to taste)

hominy

iceberg lettuce (or shredded cabbage)

onion (finely diced)

radishes (sliced)

lime

avocado

Add water in a large stock pot.

To the stock pot, add the pork meat, onion, garlic, bouillon, bay leaf.

Bring to a boil, then lower heat. Let simmer for 2/12 to 3 hours, until meat is tender.

Once it&#039;s cooked, discard onion, garlic, and bay leaf from the broth.

Be sure to skim the fat from the top of the pot.

To Make the Pork:

While the meat is cooking, soak the ancho and guajillo chiles in hot water for 30 minutes or until they are soft.

Blend the chiles, garlic cloves, onion, oregano, salt, and 1 cup of the water used to soak the chiles.

Puree mixture until smooth.

For the Red Chile Sauce:

Place a stainer over the pot with the pork.

Strain the sauce into the pot.

Bring it to a boil.

Add white hominy.

Taste for salt.

Simmer for 10 minutes, or until hominy is heated.

Serve along with toppings.

Enjoy!

For the Pozole:

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Instant Pot Mexican Pork Stew with bacon, pork sirloin roast, red bell peppers,  chile peppers, and sweet potatoes is fun for something new to make in the Instant Pot! And this has lots of Mexican flavors from spices and a touch of lime.

Instant Pot Mexican Pork Stew

bacon,

Pork

olive oil (if needed)

onion, chopped small

Poblano chile, chopped small (see notes)

T cumin

tsp. oregano, preferably Mexican oregano

(4 oz.) diced green chiles

chicken stock (see notes)

sweet potatoes, peeled and cut into 3/4 inch cubes

red bell pepper, cut into 3/4 inch pieces

T lime juice,

T finely chopped cilantro (optional)

salt and fresh-ground black pepper

blend cheese and sour cream

Cut bacon into short strips, then cook in...

Cut bacon into short strips, then cook in the Instant Pot using SAUTE and HIGH HEAT until the bacon is crisp. Remove bacon to paper towels with a slotted spoon. (If there seems like too much bacon fat, remove some with a spoon.)

While bacon cooks, trim fat from the pork...

While bacon cooks, trim fat from the pork roast and cut in cubes 1 inch to 1 1/2 inch square. Brown the pork cubes in the Instant Pot, letting them getting nicely browned. You might need to do this in two batches so the Instant Pot isn't too crowded, or brown the pork in some olive oil or bacon fat in a pan on the stove if you prefer. Remove pork to a plate.

While pork browns, chop the onion and the...

While pork browns, chop the onion and the Poblano (or Pasilla) chile into very small dice. When pork is done, add the chopped onions and chiles to the Instant Pot (adding a little more olive oil or bacon fat if needed), reduce heat to MEDIUM and cook 2-3 minutes. Then add the ground cumin and oregano and cook 1-2 minutes more.

Put the browned pork back into the Instant...

Put the browned pork back into the Instant Pot with the crisp bacon, canned green chiles, and chicken stock. Lock lid on the Instant Pot and cook at HIGH PRESSURE for 20 minutes; then use NATURAL RELEASE to release the pressure.

While the stew cooks, peel the sweet potatoes...

While the stew cooks, peel the sweet potatoes and chop into 3/4 inch pieces. Cut stem out and remove seeds from the red bell pepper and chop into 3/4 inch pieces.

When pressure has released, add the chopped sweet...

When pressure has released, add the chopped sweet potatoes and red bell pepper to the Instant Pot, lock lid, and cook on HIGH PRESSURE for 8 minutes. Use NATURAL RELEASE for 5 minutes, then QUICK RELEASE to release the rest of the pressure.

Check to see if you want to simmer...

Check to see if you want to simmer to thicken the stew, especially if you didn't use the sweet potatoes. If so, simmer on SAUTE, low heat until some of the liquid has evaporated and the stew has thickened to your liking.

Stir in the lime juice and chopped cilantro...

Stir in the lime juice and chopped cilantro (if using) and season the stew with salt and fresh-ground black pepper.

Serve hot, with grated Mexican blend cheese and...

Serve hot, with grated Mexican blend cheese and sour cream to add at the table if desired.

Pozole (Pork and Hominy Stew) is Mexican comfort food at its very best. The deep flavors of the broth, combined with the hominy and ancho chili sauce can not be beaten If you can find pig&#39;s feet at your butcher, ask him to cut them in half for you, and add them in with the other pork. You can often find pigs feet and neck bones at your local Hispanic food market. If possible, start the broth the night before, let it simmer for about 2 1/2 hours, and then let it cool in the broth all night, and then I shred the meat the next day. It just continues to deepen the flavors through the night.

Pozole (Pork and Hominy Stew)

lbs Pork shoulder (preferably bone-in,

garlic (you'll need 6

Kosher salt

ancho chiles (dried, stems removed and seeded)

guajillo chiles (dried, stems removed and seeded)

arbol chiles (seeds removed (as best you can))

tsp Mexican oregano

15 oz can white hominy (drained)

Napa cabbage (shredded)

Radishes (thinly sliced)

Avocado (peeled and sliced)

Cilantro (chopped)

Fried corn tortilla strips (See NOTES)

Lime wedges

Place pork, 1 onion (quartered), and 6 garlic cloves in a large stock pan and fill with water to cover, about 4 to 5 quarts.

Bring to a boil, then lower the heat and simmer for 2 and half hours, skimming the impurities off the top as they accumulate. If necessary, add more hot water to keep the pork submerged.

If possible, let the pork cool in the broth overnight, covered.

Remove the pot from the refrigerator and use a spoon to skim off all of the congealed fat on the surface. If the broth has congealed and become gelatinous, then gently reheat just long enough to liquify.  Remove the pork shoulder and then the bones and vegetables. Strain the liquid into a separate bowl.

Use your hands, two forks, and/or a knife to shred and cut the pork into bite-size pieces.   Set aside.

Bring a medium pot of water to a boil, turn off the heat, and place the chiles in the hot water. Simmer for 15 minutes.

Place the peppers, 1 onion (roughly chopped), 6 garlic cloves, oregano, ½ teaspoon salt, and 1½ cups chili soaking broth into a blender or food processor. Puree until very smooth.

Strain the sauce through a fine-mesh sieve.

Add the sauce to a medium saucepan and simmer over medium heat for 10 to 15 minutes until slightly thickened.

MAKE THE ANCHO SAUCE

In a large pot, add the broth and heat over medium-high heat.

Add the ancho chili sauce and 2 teaspoons salt to the broth and bring to a boil.

Lower the heat and add the meat and simmer for 15 to 25 minutes.  Stir in the hominy.

Taste for seasoning, you&#39;ll probably need to add about another 1 teaspoon of salt. Add a little at a time (taste first!).

Serve in bowls with garnishes.

FINISH THE SOUP

This is the best pozole recipe on the internet. I have eaten this stew all my life and cooking it for the last 30 yrs. making adjustments every time...

I'm so glad I decided to let the pork cool in the broth overnight. Thanks for sharing, Yum!

https://content.jwplatform.com/videos/wswCSvjq.mp4

How To Prepare Pozole has Kris and Wesley in the kitchen showing you the easy-to-follow steps for making this iconic Mexican stew. The depth of flavor is truly amazing and the fun toppings are delicious and gorgeous! Perfect for warming you up on a chilly day.

How To Prepare Pozole

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Pozole Rojo

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Top 4 mexican pork stew recipes from across the web

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Mexican Pork Stew

Pozole Rojo

Instant Pot Mexican Pork Stew

Pozole (Pork and Hominy Stew)

The most viewed mexican pork stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine