Mexican Pork Stew

    1 hour 50 min

    This authentic Mexican recipe is absolutely delicious. It's easy to make, not too spicy and everyone will love you for it. Serve with Spanish rice and warm tortillas for a substantial meal.

    135 people made this

    Serves: 6 

    • 60g plain flour
    • 1 teaspoon salt
    • 1 tablespoon ground black pepper
    • 1/2 teaspoon ground cumin
    • 1 (1.35kg) boneless pork shoulder roast, trimmed of excess fat and cut into 2.5cm cubes
    • 2 tablespoons olive oil or more if needed
    • 1 large onion, chopped
    • 3 cloves garlic, finely chopped
    • 400g fresh tomatillos, chopped
    • 200g tinned diced green chillies, drained
    • 1-2 fresh Scotch bonnet chillies, seeded and chopped
    • 2 teaspoons dried marjoram
    • 1 (25g) pack fresh coriander, chopped
    • 250ml water
    • 1 pinch salt or to taste
    • 2 tablespoons soured cream, divided
    • 6 sprigs coriander

    Prep:25min  ›  Cook:1hr25min  ›  Ready in:1hr50min 

    1. Stir together the flour, 1 teaspoon salt, pepper and cumin in a large bowl. Place the cubed pork into the mixture and stir well to coat the meat with the seasonings.
    2. Heat the olive oil in a large heavy pan over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl and cover to keep warm.
    3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chillies, marjoram, chopped coriander and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of soured cream and a coriander sprig on each bowl.


    Fresh tomatillos can be found online at If jalapeno peppers are available, use these instead of Scotch bonnets.

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    Reviews in English (147)


    Delicious, with wonderfully complex but balanced flavors. All the ingredients and seasonings come together and mellow into something uniquely its own. I loved the ingredients that went into this stew, loved making it, and Hubs and I certainly loved eating it! As all cooks should do, I seasoned this "to taste," upping the cumin to probably a couple of teaspoons, substituting Mexican oregano for the marjoram (have never used it!), backing off on the pepper to probably a teaspoon (you can always add it but you can't take it back out!) and subbing two, fresh poblano peppers for the canned green chilies - first, because I love 'em and second, because they're easier on Hubs' sensitive innards. Wanting to make sure the meat was good and tender, I simmered this for a good hour and a half - and it WAS buttery tender. This is intensely aromatic as it cooks, letting you know that what you're in for will be well worth the wait! I served this over plain white rice, with a dollop of sour cream, but I could easily see this wrapped in a tortilla too (that will be coming up with the leftovers!)  -  15 Jul 2010  (Review from Allrecipes US | Canada)


    UPDATE TO MY RECIPE: I've been substituting 1 cup chicken broth vs. the 1 cup water! YUMMM!!!  -  26 Feb 2010  (Review from Allrecipes US | Canada)


    What a great recipe! I've made this several times and love it. One tip - I find that it tastes even better the day after it's made. When I make it for guests, I make it the day beforehand which not only makes it taste better, but also makes the day of entertaining much easier. I serve it with cilantro rice and tortillas. This is definitely a keeper recipe.... Thanks so much for submitting!!  -  08 Jan 2011  (Review from Allrecipes US | Canada)