Recipe Details

Mexican Pork Shoulder Stew

Prep Time: 20 minutes
Cook Time: 35 minutes
Marinating Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 tablespoon Mexican chili powder
6 cloves garlic, minced (1 1/2 teaspoons)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lime juice
3 tablespoons vegetable oil
2 stalks celery, thinly sliced
1 medium onion, roughly chopped
1 large carrot, peeled, halved lengthwise and thinly sliced
1 poblano chile, seeded and cut into 1/2-inch pieces
1/2 large jalapeno chile, thinly sliced
1 3/4 cups chicken stock, homemade OR 1 14-oz can reduced-sodium chicken broth
1 12-oz bottle Mexican lager beer
1/2 teaspoon dried oregano leaves
2 bay leaves
3 tablespoons flour
2 cups Hot cooked rice, (optional)

Cooking Directions


Remove and discard skin and outer fat from cooked pork roast. Cut meat into 3/4-inch cubes. (You should have about 4 cups cubed pork.)

Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.

Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.**

Add marinated pork mixture to vegetables in soup pot. Cook for 2 minutes over medium heat, stirring occasionally. Stir in chicken stock, beer, oregano and bay leaves. Bring mixture to boil. Reduce heat to medium-low. Gently simmer, covered, for 30 minutes.

Stir together flour and 1/3 cup cold water in small bowl until smooth. Slowly stir flour mixture into stew mixture. Increase heat to medium; cook and stir for 1 minute. Remove from heat.

Serve stew in bowls or, if desired, over rice.

Serves 4.

*see Italian Sunday Porchetta recipe
** Because the oils from hot chile peppers can burn your skin and eyes, wear gloves over your hands so your skin doesn’t come in contact with the oils. Also be sure to wash your hands and nails thoroughly in hot, soapy water after handling chile peppers.

Serving Suggestions

Pork stew recipe courtesy of Dave Lieberman, celebrity chef and author of Young and Hungry: Making the Most of Fresh and Affordable Food and Dave's Dinners: A Fresh Approach to Home-Cooked Meals

Nutrition Information

Calories: 500 calories
Protein: 27 grams
Fat: 22 grams
Sodium: 550 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 4 grams
Carbohydrates: 41 grams
Fiber: 3 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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About the Cooking Method: Stewing

COOKING BASICS:
1)Season meat, if desired.
2)In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3)Add a small amount of liquid and cover pan tightly.
4)Simmer over low heat on the stove or in a low to moderate (275 to 300 degrees F.) oven.

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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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Excellent Stew
by Lee Higginbotham 12/11/2010
This recipe turned out wonderfully and made enough for left overs. I have this one book marked!