Mexican Pork Stew
This Mexican Pork Stew recipe is an easy 30-minute weeknight dinner that is pure comfort food. All the south of the border flavors you love, like black beans, smoked pork, and fire-roasted tomatoes swimming in a delicious salsa verde-spiced sauce.
Servings: 6 servings
Calories: 220kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ cup onion chopped
- 1-2 garlic cloves minced
- 16 oz jar salsa verde
- 2 cups chicken stock
- 15 oz can black beans rinsed and drained
- 15 oz can fire-roasted tomatoes
- ¼ cup fresh cilantro chopped
- 1 lb cooked pork tenderloin shredded (I use my leftover tex-mex pork or air fryer pork tenderloin)
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat olive oil in large stockpot.
- Saute onions and garlic until tender, about 5 minutes.
- Add salsa verde and let simmer with onion-garlic mixture for several minutes.
- Add remaining ingredients. Bring to a boil then reduce heat and simmer for 10-15 minutes or until heated through.
- Serve with avocado, sour cream, cheese, tortilla chips or corn muffins.
Nutrition
Calories: 220kcal | Carbohydrates: 19g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 731mg | Potassium: 636mg | Fiber: 6g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 3mg
