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Mexican Pork Stew
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1 from 1 vote

Mexican Pork Stew


  • 1 # pork stew meat
  • 1-2 cloves garlic
  • 4 stalks celery
  • 1/3 # carrots
  • 1 yellow and 1 red bell pepper
  • 1 jalapeno (optional)
  • 1 small red onion
  • 2 medium sweet potatoes
  • 3 limes
  • 4 cups chicken broth*
  • 2 tsp cayenne (optional)
  • 2 Tbsp chili powder
  • 1 Tbsp cumin


  • Finely chop 1-2 cloves of garlic to equal 1T.
  • For the marinade, whisk together the juice of 3 limes, 1T chopped garlic, 2T chili powder, 1T cumin and 1-2 tsp cayenne (optional for added heat). Toss with pork stew meat and set aside to marinate.
  • Finely chop celery stalks, carrots, sweet potatoes, both bell peppers, and red onion. Keep ingredients separate. 
  • Cut jalapeno in half, remove seeds and white veins (option to keep some seeds for added heat), and finely dice.
  • In a large freezer-friendly container, layer the following ingredients in this order:
    - chopped onion
    - chopped carrots
    - chopped celery
    - diced jalapeno (optional)
    - both chopped bell peppers
    - chopped sweet potatoes
    - seasoned pork stew meat
  • Store labeled container in freezer for use within the next 2-3 months.

Slow Cooker Instructions:

  • Remove container from freezer and, ideally, place in refrigerator overnight to thaw. If not thawed, run hot water over freezer container until food “releases” from container. This can take up to 30 minutes.
  • Place ingredients in slow cooker on high for 4-6 hours; low for 8-10 hours. Stir occasionally if you are able to (not necessary, but helpful).
  • Add extra broth or water for desired consistency. Season to taste as needed with salt and pepper. Add additional cayenne for heat if desired.


*Note: read ingredient list and avoid added gluten, msg, sugar, salt, etc.