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Mexican Stew
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Mexican Stew

Mexican Stew

Serves 6 - Sarah wrote: Hi Sam, I learned this recipe from my Mom (who was born and raised in England so who knows where she figured it out) but it’s really good. My measurements and descriptions may seem funky but I make it from memory and never really thought about the exact recipe for someone else to make. It’s easy and fast to throw together after work so I think others may appreciate it.

Ingredients

  • 2 pounds pork, cut into 1 inch cubes
  • 3 large russet potatoes, cubed 1
  • 28 ounces peeled whole tomatoes
  • 1 White Onion, cubed
  • 3 cloves garlic, minced
  • 1 small can (4 oz) Diced Green Chilies
  • 1 small can (4 oz) Jalapeno (diced) - I don’t add until I take the kids portions out
  • 1 cup water
  • Chopped cilantro
  • Fresh lime wedges

Directions

  1. In a large pot, saute onions until soft and translucent
  2. Salt and pepper pork cubes and add to the pot
  3. Cook the pork until brown on all sides
  4. Add potatoes, tomatoes, and water - it just needs to cover the stew ingredients
  5. Bring to a boil, turn down heat and simmer for 45 minutes (or until potatoes are very soft)
  6. With the back of a wooden spoon, mash a bunch of the potatoes against the sides of the pot and stir in well
  7. If serving to kids, take some out before adding the chilies and jalapenos
  8. Simmer another 10 minutes and serve with cilantro, limes & flour tortillas
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