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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.
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Calories
220
kcal
Author
Linda Warren
Equipment
Large Stockpot
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:
220
kcal
|
Carbohydrates:
19
g
|
Protein:
23
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
52
mg
|
Sodium:
731
mg
|
Potassium:
636
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
339
IU
|
Vitamin C:
5
mg
|
Calcium:
60
mg
|
Iron:
3
mg