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Pueblo Stew

Pueblo Stew

  • Prep

    50 m
  • Cook

    55 m
  • Ready In

    1 h 45 m
JOEBOB22

JOEBOB22

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1258 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bobbie
22

Bobbie

8/31/2007

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.

patricia_winn@hotmail.com
13

patricia_winn@hotmail.com

6/14/2010

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.

Danielle
11

Danielle

5/19/2009

Excellent. Leave it on the stove over night and the meat becomes extra tender.

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