This Mexican pork stew is loaded with tender pieces of pork, beans and veggies and is simply bursting with flavor! It’s a super hearty stew to warm you from the inside out on a cold day.

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When it comes to bold, cozy flavors, it doesn’t get much better than this Mexican pork stew. The pork is tender and perfectly seasoned, simmering away in a rich, tomato-based broth that’s spiced just right with chili powder, cumin, and smoky paprika.

Plus, those pops of sweetcorn and hearty black beans add protein and fiber while making every bite like a little fiesta!

This stew is the perfect one-pot wonder for a family dinner. It’s easy to make, loaded with flavor, and pairs beautifully with warm tortillas or fluffy rice.

Plus, the leftovers are just as good (if not better!) the next day — that’s if you’re lucky enough to have any left.

Why you’ll love this Mexican pork stew

It’s a hearty, one-pot meal that’s packed with bold flavors and comforting ingredients.
You can adjust the spice level to suit your taste, whether you like it mild or with a serious kick.
The leftovers taste even better the next day, which makes it perfect for meal prep or easy lunches.

What you’ll need

Pork shoulder — Pork shoulder is the king of stews. It’s marbled with just the right amount of fat, so it turns super tender and flavorful as it simmers.

I like to trim off the excess fat, but don’t go too crazy because those little bits melt into the broth and make it rich and delicious.

Onion — A good stew starts with onions, and this one is no exception. White or yellow onions work best here.

Garlic — Finely chop or mince the garlic so you can really feel in in the broth.

Jalapeño — This adds just the right amount of heat and keeps the flavors lively. If you want it mild, scoop out the seeds before chopping.

Spices (chili powder, smoked paprika, cayenne, cumin) — These are the soul of the stew, creating that warm, smoky, slightly spicy flavor.

Crushed tomatoes — These give the stew its rich, tomatoey base. If you like a chunkier texture, you can sub in diced tomatoes, but I find crushed ones blend beautifully with the broth.

Sweetcorn — Sweetcorn is a little surprise in every bite; use canned, fresh, or frozen (whatever you’ve got).

Black beans — These make the stew hearty and filling and soak up all those spices. Just rinse them well if you’re using canned to get rid of that salty liquid.

Chicken stock — Good-quality stock is what brings all the flavors together. I like to use low-sodium so I can season to taste, but any chicken stock you’ve got will do the job.

Pro tip

Let the pork simmer gently over low heat to break down into tender, juicy perfection. Avoid boiling the stew too hard because it’s the slow, steady cooking that makes the meat melt-in-your-mouth good.

How to make Mexican pork stew

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the olive oil in a large pot over medium-high heat. Add the pork and sear it for 5-6 minutes until golden and browned all over.

Turn the heat down to medium, toss in the onion, garlic, and jalapeño, and cook for 3-4 minutes until everything softens. Stir in the spices and bay leaves, and let them toast for about 30 seconds to bring out the flavors.

Add the crushed tomatoes, sweetcorn, black beans, and chicken stock. Bring it all to a gentle boil, then lower the heat, cover the pot, and let it simmer for 20 minutes.

Taste your spicy pork stew and adjust the seasoning, stir in the cilantro, and serve it up with tortillas, rice, or your favorite toppings.

Recipe tips and notes

Don’t rush the searing step! Getting the pork nice and golden on the outside adds so much flavor.
If you like a heartier stew, mash a handful of the beans with the back of your spoon right in the pot.
This is the perfect stew to sneak some extra veggies in — bell peppers and zucchini are some great options.

Make it in the slow cooker

After searing the pork, transfer everything to your slow cooker and cook on low for 6-8 hours. The long cooking time makes the pork melt-in-your-mouth tender.

Make it in the Instant Pot

Use the sauté function to sear the pork and sauté the onion, then pressure cook everything on high for 15 minutes. Let the pressure release naturally for the best texture.

Leftovers and storage

Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
Warm it gently on the stovetop over low heat, stirring occasionally, or heat individual portions in the microwave until hot.
Portion the cooled stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

More easy stew recipes

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