Mexican Pork Stew

Experience the warmth and zest of Mexican Pork Stew, a thick and flavorful dish designed to heat up cold nights. Mickey Terry, hailing from Del Valley, Texas, serves this hearty stew with cornbread for a soul-soothing combination. Embracing the versatility of leftovers, Mickey also recommends spooning the stew into corn tortillas with a touch of salsa and reduced-fat sour cream for a filling and satisfying snack.

INGREDIENTS:

• 1 pound boneless pork loin roast, cut into ¾-inch cubes
• 3 teaspoons olive oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 1½ cups water
• 1 tablespoon chili powder
• 2 teaspoons brown sugar
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 can (6 ounces) tomato paste
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (14½ ounces) diced tomatoes, undrained
• 2 teaspoons minced fresh cilantro

PREPARATIONS:

1. In a Dutch oven or large stockpot over medium-high heat, brown the pork cubes on all sides in 1 teaspoon of olive oil; drain. Remove the meat and keep it warm.
2. In the same pan, sauté the chopped onion, celery, jalapeno, and garlic in the remaining olive oil until tender. Stir in the water, chili powder, brown sugar, ground cumin, salt, and pepper. Return the browned meat to the pan. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 30 minutes.
3. Stir in the tomato paste, kidney beans, pinto beans, and diced tomatoes. Return to a boil, then reduce the heat again, cover, and simmer for an additional 20 minutes or until the meat is tender and the beans are heated through. Sprinkle the stew with minced fresh cilantro for added freshness.

YIELD: 5 servings

PREP/COOK TIME: 10 minutes / 55 minutes

SPECIAL INSTRUCTIONS:

• When handling hot peppers like jalapenos, it’s advisable to wear disposable gloves to protect your skin from the oils, as they can cause irritation. Avoid touching your face while handling them.

TIPS:

• For a heartier version of the stew, consider adding other vegetables like bell peppers or corn.

Delight in the soul-warming goodness of Mickey Terry’s Mexican Pork Stew, a flavorful dish that brings comfort and zest to even the coldest of nights. This thick and hearty stew, featuring succulent cubes of boneless pork loin, offers a delightful fusion of Texan and Mexican flavors. Served with cornbread, it provides a perfect remedy for chilly evenings.

Mickey’s culinary expertise also extends to the art of using leftovers creatively. Transforming the stew into a delicious snack, she suggests spooning the savory concoction into corn tortillas, adding a touch of salsa and reduced-fat sour cream for a filling treat.

In a Dutch oven or large stockpot, the pork cubes are lovingly browned to perfection, infusing the dish with rich flavors. The chopped onion, celery, jalapeno, and garlic add a delightful medley of textures and aromas that transport you to the heart of Mexican cuisine.

The stew simmers gently in a fragrant broth enhanced by chili powder, brown sugar, ground cumin, salt, and pepper. As the flavors meld, the tender pork becomes infused with a delightful zesty essence.

Mickey’s culinary touch reaches its pinnacle with the addition of kidney beans, pinto beans, and diced tomatoes, creating a satisfying medley of textures and flavors. The tomato paste lends a luscious depth to the stew, further enhancing the rich symphony of tastes.

As you savor each spoonful, the stew’s comforting warmth envelops you, making the cold nights a distant memory. Sprinkled with minced fresh cilantro, the dish comes alive with a refreshing burst of flavor.

In conclusion, Mickey Terry’s Mexican Pork Stew is a testament to the joy of comfort food and culinary creativity. Whether enjoyed over cornbread or in tortillas, this hearty and zesty stew brings a taste of the Southwest to your table. So, bask in the warmth of this delightful dish and savor its robust Tex-Mex charm.