Mexican-Inspired Pork Stew recipe

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Ingredients

5 cloves garlic, crushed and minced
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 ½ pounds boneless pork chops, cut into 1/2-inch cubes
1 tablespoon olive oil
1 onion, diced
2 cups chicken broth
4 fresh tomatillos, husked and chopped
2 Anaheim chile peppers, seeded and diced
12 pitted green olives, sliced
1 small head cabbage, chopped

Nutrition Info

261.7 calories
carbohydrate: 16.2 g
cholesterol: 67.2 mg
fat: 9.7 g
fiber: 4.6 g
protein: 28.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1610.9 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garlic, brown sugar, salt, lime juice, chili powder, cumin, cayenne, black pepper, and cinnamon in a large zip-top bag. Add cubed pork and toss to coat. Refrigerate for at least 2 hours.

  2. Heat oil in a large pot over medium-high heat. Add onion and saute until translucent, about 5 minutes. Stir in pork and cook until browned on all sides, 5 to 7 minutes.

  3. Pour chicken broth into the pot and bring to a boil. Reduce heat and let simmer for 20 minutes. Add tomatillos, Anaheim chiles, and olives. Stir, cover, and let simmer for another 20 minutes. Stir in cabbage, cover and simmer for 20 minutes more.

Recipe Yield

6 servings

Recipe Note

Mexican-inspired pork stew. Serve with rice and warmed tortillas.

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