Tex-Mex Braised Pork Stew

By • May 13, 2016 2 Comments

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Author Notes: This savory stew is loaded with tender chunks of braised pork and creamy black beans with a subtle heat from hatch chilies.
garlic and zest

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Serves 6

  • 3 pounds boneless pork shoulder (Boston Butt), cubed into bite size pieces
  • 1 tablespoon olive oil
  • 1 red onion, halved and sliced
  • 2 large cloves garlic, minced
  • 2 tablespoons cumin
  • 2 teaspoons oregano
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup roasted, peeled and seeded hatch chilies, diced or one cup of canned mild-medium green chilies
  • 1 cup corn off the cob, or frozen corn
  • diced tomatoes
  • diced avocado
  • fresh cilantro leaves
  1. Preheat the oven to 325°.
  2. In a large dutch oven, heat the olive oil over medium high heat. Add the pork and cook until browned. Add the garlic and onions, stir into the pork, cover and simmer for 3-4 minutes until tender. Add the cumin, oregano, chili powder, salt, pepper, chicken broth, black beans and chilies. Stir to combine, cover tightly with lid and place in the oven.
  3. Cook for 2 1/2-3 hours until pork is tender. Stir in the corn and serve in bowls with tomatoes, avocado and cilantro to garnish.

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