Best 4 Southwestern Pork Stew Recipes

Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the vibrant flavors of the Southwest. In this exploration, we'll unveil the secrets of creating the perfect southwestern pork stew, a hearty and delectable dish that embodies the essence of this captivating region. With its rich blend of spices, tender pork, and an array of vegetables, this stew will warm your soul and leave you craving for more. Join us as we navigate the culinary landscape of the Southwest, uncovering the ingredients and techniques that make this dish truly extraordinary.

Let's cook with our recipes!

SOUTHWESTERN PORK STEW

Southwestern Pork Stew image

I grew tired of preparing the same old beef stew, so this pork variety was a welcome change. It has a fun combination of colors and flavors along with the right amount of zip.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 pound boneless pork, trimmed and cut into 3/4-inch cubes
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons canola oil
2 medium green peppers, cut into 3/4-inch pieces
2 small onions, quartered
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1-1/2 cups V8 juice
1/2 cup water
1 package (10 ounces) frozen whole kernel corn
Minced fresh cilantro, optional

Steps:

In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat., In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired.

Nutrition Facts :

SOUTHWESTERN PORK STEW

Southwestern Pork Stew image

Make and share this Southwestern Pork Stew recipe from Food.com.

Provided by daisygrl64

Categories Lunch/Snacks

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless pork, trimmed and cut into 3/4inch cubes
1 1/2 teaspoons cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons vegetable oil
2 medium green peppers, cut into 3/4inch pieces
2 small onions, quarted
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 1/2 cups v 8 juice
1/2 cup water
1 (10 ounce) package frozen whole kernel corn

Steps:

in a large resealable plastic bag combine pork, cumin, salt and cayenne; shake to coat evenly.
in a large pot or dutch oven over medium heat brown pork in oil, drain.
add green peppers, onions, and garlic, saute for 3 minutes. add potatoes, tomatoes, V8 and water, mix well and bring to a boil.
reduce heat cover and simmer for 45 minutes.
add corn, cover and simmer for 10-15 minutes longer or until vegetables and pork are tender.

SOUTHWESTERN PORK STEW

Southwestern Pork Stew image

From The America's Test Kitchen Family Cookbook. I haven't made it yet. They also call for using 1/2 t. salt when cooking the onions. I don't see the point and wish to avoid the sodium, so that was left out. Their method uses an oven-proof Dutch oven I'll probably just cook mine stovetop.

Provided by Debbie R.

Categories < 4 Hours

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
2 onions, chopped
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon chili powder
3 lbs country-style boneless pork ribs, trimmed
1 (14 1/2 ounce) can diced tomatoes
5 cups low sodium chicken broth
3 (14 ounce) cans hominy, rinsed (white or yellow)
1 tablespoon fresh lime juice
pepper

Steps:

Adjust oven rack to lower-middle position. Heat oven to 300. Heat oil over medium-high heat until shimmering. Add onions; cook until softened, about 5 minutes. Stir in garlic, oregano and chili powder. Cook about 30 seconds. Add pork. Coat with the spices. Cook until meat is no longer pink, about 6 minutes.
Stir in tomatoes with their juice and the broth. Bring to a simmer. Cover. Transfer the pot to the oven. Cook until meat is tender, about 1.5 hours.
Remove pot from oven. Transfer the pork to a cutting board. Stir the hominy into the broth. Bring to a simmer on the stovetop. Cook uncovered, for 20 minutes, removing any fat that rises to the top.
Meanwhile, when the meat is cool, shred it using your fingers. Discard any gristle. Put meat back into the pot.
Before serving, season with lime juice; salt and pepper if desired.
TO MAKE AHEAD: It can be cooled, covered and chilled for up to 4 days or frozen for up to 1 month. Reheat over low, adding more water or broth to adjust consistency. Season with additional lime juice before serving.

Nutrition Facts : Calories 411, Fat 13.8, SaturatedFat 4.2, Cholesterol 125.9, Sodium 492, Carbohydrate 28.9, Fiber 5.2, Sugar 5.5, Protein 41.5

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Southwestern Green Chile with Pork Stew image

A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.

Provided by terrielyn

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut into 1 inch cubes
½ cup all-purpose flour
3 (14.5 ounce) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
8 green chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
3 cloves garlic, minced
salt and pepper to taste

Steps:

In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Nutrition Facts : Calories 471 calories, Carbohydrate 38.6 g, Cholesterol 71.4 mg, Fat 20.7 g, Fiber 7 g, Protein 32.1 g, SaturatedFat 5.9 g, Sodium 1517.6 mg, Sugar 4.2 g

Tips:

Choose the right cut of pork:Pork shoulder (also known as pork butt) is a great choice for stews because it is a tough cut that becomes tender when cooked slowly. Other good options include pork loin or pork tenderloin.
Brown the pork before stewing:Browning the pork in a hot pan before adding it to the stew will help to develop its flavor and give the stew a richer color.
Use a variety of vegetables:This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, sweet potatoes, or bell peppers.
Season the stew well:Be sure to season the stew with salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Cook the stew low and slow:The key to a good stew is to cook it low and slow. This will allow the flavors to develop and the meat to become fall-apart tender.
Serve the stew with your favorite sides:Southwestern pork stew is a hearty and flavorful dish that can be served with a variety of sides. Some popular options include rice, beans, cornbread, or tortillas.

Conclusion:

Southwestern pork stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender pork, flavorful vegetables, and zesty spices, this stew is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying meal, give this southwestern pork stew a try. You won't be disappointed!