Go Back

Spicy Mexican Pork Stew

This zesty pork stew is a family favorite that gets even better as the flavors meld together overnight. The tender chunks of pork swimming in that spicy, smoky broth will have everyone coming back for seconds—and trust me, you'll be happy you made extra! It's the perfect cozy dinner for those busy weeknights when you need something hearty and satisfying.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 lbs pork shoulder cut into 2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 chipotle peppers in adobo sauce chopped
  • 2 tablespoons adobo sauce
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 1 14.5 oz can diced tomatoes
  • 3 medium potatoes peeled and cubed
  • 2 large carrots sliced
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Season the pork cubes generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
  2. Working in batches, brown the pork on all sides, about 8 minutes total. Remove and set aside.
  3. In the same pot, sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
  4. Stir in the chipotle peppers, adobo sauce, cumin, chili powder, and oregano. Cook for 1 minute to toast the spices.
  5. Return the pork to the pot and add the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low.
  6. Cover and simmer for 1.5 hours, stirring occasionally, until the pork is tender.
  7. Add the potatoes and carrots, then continue cooking uncovered for 45 minutes until vegetables are tender.
  8. Taste and adjust seasoning. Serve hot, garnished with fresh cilantro and lime wedges. Even better reheated the next day!