Spicy Mexican Pork Stew Recipe

Spicy Mexican Pork Stew


  • 7 Roma Tomatoes
  • 4 Medium Tomatillos
  • 3 Chiles de Árbol
  • 2 Habanero Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile (you can also use a “guero chile” or a similar yellow hot chile pepper)
  • 1 Medium White Onion, coarsely chopped
  • 4 – 5 Garlic Cloves
  • 2 Chicken Bouillon Cubes
  • Salt, to taste
  • Pepper, to taste
  • 3.3 Pounds (1.5 Kilos) Boneless Pork Shank, in pieces
  • 5 Medium White Potatoes, cubed
  • 5 Carrots, peeled and chopped
  • 1/2 Pound (about 1/4 Kilo) Green Beans, chopped
  • 1 – 15.25 Ounce Can Whole Kernel Corn, drained


Bring the tomatoes, tomatillos, and chiles to boil in a medium-sized pot.

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Reduce heat, cover, and simmer until the tomatoes, tomatillos, and chiles are softened, about 5 to 7 minutes.

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Remove them from the water and allow to cool. Reserve 2 cups of the boiled water, dissolving the 2 cubes of chicken bouillon.

Place the boneless pork shank pieces in the slow cooker.

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Top with the cubed potatoes.

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Then add the chopped carrots.

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Finally, add the green beans.

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Remove the skin from the tomatoes. Add the garlic and onion as well as the boiled and cooled tomatoes, tomatillos, and chiles to the blender.

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Blend until smooth.

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Pour the purée into the same medium-sized pot containing the 2 cups of boiled water with the dissolved chicken bouillon. Bring to a boil, reduce heat, and simmer about 5 minutes, seasoning with salt and pepper to taste.

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Pour the sauce over the vegetables and pork in the slow cooker. Stir carefully so the sauce can get into all the “nooks and crannies” between the vegetables and pork.

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Cover and cook on low for about 6 hours.

Carefully remove the lid and taste to see if the seasoning needs to be adjusted by adding more salt or pepper.

Add the corn.

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Stir, cover, and cook another 15 minutes.

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The stew is ready! Serve it with teleras (Mexican flat bread rolls) to sop up the tasty sauce as you eat!


Recipe Posted by Lindsay

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