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.
If you’ve tried this Mexican pork stew recipe recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Mexican Pork Stew
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds (700 g) pork shoulder, fat trimmed, cut into 1 inch cubes
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 1 small jalapeño, finely chopped
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1-2 bay leaves
- 2 cans (14 oz / 400 g) crushed tomatoes, crushed tomatoes
- 1 can (7 oz / 200g) sweetcorn, sweetcorn
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 2 cups (500 ml) chicken stock
- ½ bunch cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear them on all sides for 5-6 minutes until golden brown.1 tablespoon olive oil1 ½ pounds pork shoulder
- Lower the heat to medium and add the diced onion, garlic and jalapeño, then cook for 3-4 minutes until softened.1 medium onion4 garlic cloves1 small jalapeño
- Add the chili powder, smoked paprika, cayenne pepper, ground cumin, and bay leaves and stir well to coat the pork. Toast the spices for 30 seconds.1 tablespoon chili powder½ teaspoon smoked paprika¼ teaspoon cayenne pepper½ teaspoon ground cumin1-2 bay leaves
- Stir in the crushed tomatoes, sweetcorn, black beans and chicken stock. Bring the stew to a gentle boil, then lower the heat and let it simmer, covered, for 20 minutes, stirring occasionally.2 cans (14 oz / 400 g) crushed tomatoes1 can (7 oz / 200g) sweetcorn1 can (14 oz / 400 g) black beans2 cups chicken stock
- Taste and adjust the seasoning with salt and freshly ground black pepper. Stir in the half of the chopped cilantro and ladle the stew into bowls. Garnish with the remaining cilantro and serve with tortillas, rice, or your favorite toppings.½ bunch cilantroSalt and freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Sandie says
This turned out delicious! I made some rice too. I like mine in a bowl, poured over the rice. My hubby likes to wrap it in a tortilla! I made a Baja salad and fried up some fresh chips for a side... Wallah!
I wouldn't change a thing! ❤️
Alice says
I'm so happy to hear you enjoyed the stew, Sandie! Thank you so much for leaving such a lovely review ❤️
yummy food man says
Fantastic flavor in this recipe, really good. I am going to make again. I did change for myself the canned crushed tomatoes for a jar of tomato and chilli pasta sauce and I also added diced carrots, other than that I cooked the recipe to the letter and as mentioned before, I am goingntomcook this again very soon.