Easy Tex Mex Pork Stew (Stove Top Recipe)

Easy Tex Mex Pork Stew (Stove Top Recipe)

Need a simple dinner that you can get on the table quickly – one that packs a little heat to warm you up this winter. My Tex-Mex Pork Stew is the answer.

A bowl of Tex-Mex Pork Stew on a wooden table with green onions nearby.

Succulent shredded tender pork meat, fire roasted tomatoes and black beans full of dietary fiber are the simple ingredients in this comforting pork stew recipe.

This is one of those easy weeknight dinner ideas the whole family will enjoy.

It’s also a tasty option for tailgating on game day!

The secret to this stew is a jar of green salsa verde.

You can find this spicy green sauce in the Mexican food aisle of the grocery store.

The full recipe card for this this Tex-Mex stew is below.

It adds a punch of heat and tons of flavor to the tender chunks of pork that’s reminiscent of true authentic Mexican and Texas cuisine.

It’s cold in Ohio and I am always on the lookout for a nice thick comforting stew and soup recipes to keep warm.

You’ll never find me in the canned soup aisle of the grocery store because whipping up homemade it’s just so simple and so much better for you.

Overhead view of a pot of pork stew.

This Tex-Mex Pork Stew couldn’t be easier. 

It’s the perfect dinner and also a great one pot meal to serve on game day.

It’s hearty and keeps you satisfied.

I’m a big fan of pork tenderloin.

I usually prefer to cook up the pork tenderloin ahead of time.

It’s a lean meat and easy to roast.

It’s a go-to protein source in my house so when I’m making a pork tenderloin I usually make more than one.

Many times pork tenderloin comes two to a pack.

Use one for this hearty stew.

Otherwise, use leftover pork butt, pork loin or boneless pork shoulder. There are a lot of versions of pork stew meat so use what you love most.

Here’s an easy recipe for the other pork tenderloin.

I promise it’s a favorite the entire family will devour.

With that said, this basic recipe is as easy as throwing everything in a pot, getting it hot and serving.

How to cook the pork so it is tender?

The best way to cook pork is at 325 degrees F for 25-30 minutes per pound uncovered in a preheated oven.

Once the pork reaches 150 degrees F with a cooking thermometer allow it to rest for 5-10 minutes before cutting.

Another option that works wonders is to air fry a one pound pork tenderloin at 400 degrees F for 15 minutes.

The air fryer method is a favorite way that results in juicy, delicious pork.

Pork Stew on a tabletop.

Be sure to check out some of my other soup and stew recipes including my Harvest Potato Corn ChowderBeef Stew Recipe and Beef Barley Soup with Filet Mignon.

These are easy to make and are a delicious way to stay warm this winter.

Hearty, full of veggies and just good for you.

Serve this new family favorite with a hot loaf of crusty bread.

Other popular recipes worth trying

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overhead of pot of stew

Tex-Mex Pork Stew

Ali Randall
Need a simple dinner that you can get on the table quickly – one that packs a little heat to warm you up this winter. My Tex-Mex Pork Stew is the answer.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 6


  • 1 16- ounce jar salsa verde
  • 2 cups chicken broth or chicken stock
  • 1 15- ounce can black beans, drained and rinsed
  • 1 15- ounce can fire-roasted diced tomatoes
  • 1 small pork tenderloin, roasted and shredded
  • 1 teaspoon ground cumin


  • Preheat the oven to 425°F.
  • Season the pork tenderloin with salt and pepper and cook pork in a baking dish for 30 minutes or until a meat thermometer registers 150°F.
  • If you have a stand mixer, cut the pork tenderloin into small pieces of meat and shred the pork in the mixer bowl at medium speed.
  • Another option, is to use two forks to shred the meat.
  • Pour the salsa verde into a large enough soup pot or large dutch oven and bring to medium-high heat.
  • Stir in the remaining ingredients including the chicken broth, diced tomatoes, black beans, shredded pork tenderloin and cumin.
  • Allow the stew to simmer for 10 to 15 minutes cooking time before serving
  • .Garnish each bowl with your favorite toppings including sliced avocado, sour cream or diced green onions.


Alternatives to pork tenderloin: Use one pound of 4-inch cubes of cooked pork pieces for any cut of pork. Store any leftovers in airtight containers and eat within 3-4 days.
Keyword Pork Stew Recipe Stovetop, Pork stew, tex-mex pork stew
 Tex-Mex Pork Stew | www.homeandplate.com | Enjoy a simple and quick soup that packs a little heat to warm you up this winter.

If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!

10 thoughts on “Easy Tex Mex Pork Stew (Stove Top Recipe)”

  • This stew looks amazing, Ali! I definitely agree that homemade is much tastier and almost as easy as canned. Love the tex mex flavors too. Thanks for sharing!

  • Your pictures have me hungry! There is just something about a hot bowl of stew this time of year! The perfect comfort food!

    • So sweet Cindy. I appreciate it. Yes…this Ohio weather is so unpredictable and a hot bowl of stew sounds perfect.

  • Pork tenderloin is always a hit at my house but I’ve never used it in a tex mex soup like this. I know my whole family would love it and that’s saying a lot!

    • There is something about a pork tenderloin. Pork adds great flavor along with the salsa verde. Hope you try it soon. I know you’ll love it.

  • Sounds wonderful, love pork tenderloin but because is has little to no fat it needs strong seasonings which your ingredients provide. I will try this next week in a slow cooker shredding meat after everything is cooked. Thank you will repost results

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