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20Ingredients
55Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. cooked boneless pork shoulder roast
- 1 Tbsp. chili powder (Mexican)
- 6 cloves garlic (minced, 1 1/2 teaspoons)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. lime juice
- 3 Tbsp. vegetable oil
- 2 stalks celery (thinly sliced)
- 1 onions (medium, roughly chopped)
- 1 large carrots (peeled, halved lengthwise and thinly sliced)
- 1 poblano chiles (seeded and cut into 1/2-inch pieces)
- 1/2 jalapeno chilies (large, thinly sliced)
- 1 3/4 cups chicken stock
- 14 oz. reduced sodium chicken broth
- 12 oz. Mexican lager beer
- 1/2 tsp. dried leaves oregano
- 2 bay leaves
- 3 Tbsp. flour
- 2 cups cooked rice (optional)
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Directions
- Remove and discard skin and outer fat from cooked pork roast. Cut meat into 3/4-inch cubes. (You should have about 4 cups cubed pork.)
- Place pork in a single layer in glass baking dish. Sprinkle with chili powder, garlic, cumin, salt and black pepper. Toss pork until evenly coated with seasonings. Drizzle with lime juice and 1 tablespoon oil; toss until evenly coated. Cover baking dish with plastic wrap and marinate pork in refrigerator for 30 minutes.
- Meanwhile, heat remaining 2 tablespoons oil over medium heat in 6-quart soup pot or Dutch oven. Add celery, onion, carrot, and poblano and jalapeño chiles. Cook about 5 minutes or until onion is translucent and vegetables are crisp-tender, stirring occasionally.**
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol<5mg1% |
| Sodium720mg30% |
| Potassium400mg11% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Ll a year ago
I didn’t follow the recipe exactly - after marinating the pork - I browned the chunks before adding it to the vegetables. Instead of adding the thickener afterwards - I added flour to the vegetables and let it brown a bit on the bottom then added some tomato paste before adding the beer and chicken broth
I let the whole thing simmer for 2 hours and it came out perfect!
Sandy a year ago
Really nice stew I used red onions and was still delicious! Definitely perfect on a cold night
Tony Pye 2 years ago
Really spicy. I added some giant couscous to it to thicken it up a bit more. It also meant that I didn’t need to cook rice. Will definitely make again.
Joseph Karapetyan 3 years ago
very good for cold weather. has the right amount of spice to it as well