My eldest daughter Liz, who resides in Arizona has mastered the art of pulled pork and the spices that go into southwestern cooking. My Southwestern Pulled Pork Chile Stew Recipe is a variation of her original recipe. This dish is bold and full of flavor and is great served over rice with additional toppings.
At the bottom of the page there is a link to my carnitas pulled pork recipe that works great with this yummy stew.
Please read my Chef's notes at the bottom of this page for slow cooker and stove top directions for the meat.
Ingredients
Spice Blend
2 tbsp. chili powder
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. + 1 tsp. ground cumin
1 tbsp. whole dried oregano
2 tsp. Table salt
Mix the spices together and set aside.
6 - 8 lb. pork shoulder roast with cap on
3 cups chicken or vegetable stock/broth
2 large carrots, cut into big chunks
2 large yellow onions, one cut into chunks, the other diced
2 handfuls of fresh cilantro leaves + 2 packed cups of chopped
2 tbsp. olive oil
2 medium green bell peppers, diced
2 fresh jalapeńo chili peppers, deseeded and diced
1 tsp. kosher salt
1 15 oz. can of diced tomatoes in sauce
1 15 oz. can of tomato sauce + 1 - 15 oz. can water if needed
Πcup chipotle sauce
1 cup of canned red kidney, cannellini or pinto beans, rinsed
1 cup of canned black beans, rinsed
Salt to taste
Toppings
Cheddar cheese, or a favorite cheese blend
Chopped raw onions or scallions (green onions)
Fresh cilantro
Sour cream
Method
Preheat oven to 325 degrees F.
1. In a large roasting pan that is at least 3" deep or an ovenproof pot, place the stock, carrots, chunky onions and cilantro leaves in the bottom along with the stock. Place the pork directly on top. Cover tightly with foil, and preferably with a lid on top and braise for at least 3 hours, until the pork is falling apart. Remove from the oven and let it cool well enough to be able to pull the pork apart, discarding any fat and squishy parts from the meat. Strain the veggies from the bottom of the pan and reserve the broth. Chop the meat a little. Set aside.
2. Heat the olive oil over a medium high heat in a skillet and add the diced cup of onions, bell peppers, chilies and salt. Cook for approximately 5-8 minutes.
3. In a large soup pot over medium high heat add the vegetable mixture, the spice blend and any reserved stock. Stir well and cook for 5 minutes stirring occasionally. Then, add the pork, chopped tomatoes and tomato sauce. Incorporate well and bring to a boil. Cover and reduce the heat to low and cook for approximately 30-40 minutes, stirring occasionally. Note: If you wish your stew to be wetter, then you may add the can of water. Taste the stew and adjust with salt to your liking.
4. Lastly, turn off the heat and gently stir in the beans and 2 cups of chopped cilantro. Serve over rice and garnish with any of the toppings listed above.
Serves 6 - 8 people.
Chef's Notes
Stove top method: Follow the same preparation outlined in this recipe, cooking over a low heat and cover tightly.
Slow cooker method: Cook for 8 - 10 hours depending on your slow cooker settings.
