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Chunky Mexican Pork Stew

Chunky Mexican Pork Stew
Yield:   6-8 servings
Cook Time:   2 hours
Tips:   If preferred, you can substitute stewing beef for the pork, using beef broth instead of chicken broth.
Suggestion:   Excellent with a side of Cornbread or Bran Cornbread topped with butter and honey and/or warmed tortillas.
Sometimes it's fun to do things in a big way! Here's a hearty stew that uses large chunks of every ingredient, making this recipe not only warm, delicious and satisfying, it makes an impressive presentation! As most soups and stews go, this recipe is as easy
as chopping up your ingredients, opening a few cans, and tossing it all into a soup pot, then letting it simmer.

Chunky Mexican Pork Stew features large chunks of pork shoulder (also called pork butt) potatoes, carrots, slices of corn on the cob, garbanzo beans, onions and stewed tomatoes. All these tasty ingredients simmer together in a chicken and tomato-flavored broth seasoned with some familiar Mexican herbs and spices. When your stew is cooked, the pork will be moist and tender, the vegetables will be cooked al dente, and all will be soaked with the flavors of this wonderful broth. This stew goes perfectly with a side of Cornbread or Bran Cornbread served with butter and honey and/or warmed tortillas. If you prefer, you can make this Chunky Mexican Pork Stew with stewing beef rather than pork, substituting beef broth for the chicken broth.



  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 2 lbs. pork shoulder (also called pork butt)
  • 1/4 cup oil
  • 1 14 1/2-oz. can chicken broth
  • 1 14 1/2-oz. can stewed tomatoes
  • 2 8-oz. cans tomato sauce
  • 2 crushed large garlic cloves
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 large onion
  • 2 large carrots
  • 2 ears corn (yellow or white)
  • 1 15-oz. can garbanzo beans with liquid


Trim off unwanted fat from pork, then cut into generous bite-size pieces. In a small mixing bowl, whisk together flour, seasoned salt and pepper. Add pork chunks to a large mixing bowl. Coat with flour mixture by adding a little flour mixture at a time while moving the pork pieces around.

Heat oil in a Dutch oven (or large soup pot). When oil is hot, add pork and cook on medium-high until browned, stirring occasionally.

Add chicken broth, stewed tomatoes, tomato sauce, garlic, oregano, salt, cumin and chili powder to pork. Cut onion into 8 wedges and add to stew. Heat stew to boiling, then reduce heat. Cover and simmer on a gentle boil for 1 1/2 hours, or until meat is almost tender.

Cut carrots and corn into 1-inch pieces (or if preferred, you can slice the corn kernels off the cobs before adding it to the stew.) Add carrots, corn and garbanzo beans (with the liquid) to stew. Heat to boiling again, then reduce heat to low. Cover again and simmer on a gentle boil for 30 minutes or until meat and vegetables are tender.

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