Pueblo Stew

Rating: 4.42 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew.

By JOEBOB22

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Recipe Summary

prep:
50 mins
cook:
55 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.

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  • Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

Nutrition Facts

Per Serving:
488 calories; protein 31.8g; carbohydrates 26.9g; fat 28.2g; cholesterol 104.6mg; sodium 1258.3mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Bobbie
Rating: 5 stars
08/31/2007
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic. Read More
Helpful
(26)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Bobbie
Rating: 5 stars
08/31/2007
I made a huge batch of this and shared it with friends who all raved about it. I did make a few modifications. I used oil not lard and added canned/drained pinto beans and a can of rotelle (not drained). I lived in New Mexico for 9 years and this stew is very authentic. Read More
Helpful
(26)
Patricia Winn
Rating: 5 stars
06/14/2010
I make this when I have company, everyone loves it. I leave out the japalenos and add fresh poblano peppers instead. This results in a much milder version (usually, sometimes poblanos can surprise you) that my husband prefers. Read More
Helpful
(14)
danielle
Rating: 5 stars
05/19/2009
Excellent. Leave it on the stove over night and the meat becomes extra tender. Read More
Helpful
(12)
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April D.
Rating: 4 stars
04/20/2009
Originally I gave this recipe 3 stars but my husband and son said it was definatly a 4 though I wasn't as wild about it as they were. I halved the recipe and omitted the jalapeno's just because I'm not a fan of spicy the queso fresco was delish on top. Anyhoo since these are not ingredients I usually keep in my pantry I don't know if I would go through the trouble of making this again but on the otherhand I'm sure it is a fabulous recipe with some practice. Read More
Helpful
(8)
waylean
Rating: 4 stars
11/04/2017
I cut the recipe in half and added 1.5 cartons of mushrooms and it still made about 15+ servings. Very hearty, I served it with sliced avocado and a blob of sour cream in top. Read More
Helpful
(1)
Doug Michalak
Rating: 5 stars
03/10/2017
Perfectly balanced—distinctive Mexican flavor in a hearty stew. I made a kosher version by skipping the pork and lard and using shredded chicken instead. Read More
Helpful
(1)
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JillG
Rating: 5 stars
03/15/2016
This is delicious! I added sweet potatoes instead of white and used fresh tomatillos. Very flavorful and my guests really liked it! Read More
nestor06
Rating: 5 stars
07/23/2018
This stew was absolutely delicious! We halved the recipe and used a fresh jalapeño and two roasted Hatch green chilies. Read More
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