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.
Succulent shredded pork, fire roasted tomatoes and fiber rich black beans are the key ingredients in this southwestern stew.
But the secret is a jar of green salsa verde. It adds a punch of heat and flavor that’s reminiscent of true authentic Mexican and Texas cuisine.
It’s cold in Ohio and I am always on the lookout for new 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.
This Tex-Mex Pork Stew couldn’t be easier. It’s the perfect dinner and also a great stew to serve on game day. It’s hearty and keeps you satisfied.
I usually prefer to cook up the pork tenderloin ahead of time. 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 the stew.
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 recipe is as easy as throwing everything in a pot, getting it hot and serving.
Be sure to check out some of my other soup recipes including my Harvest Potato Corn Chowder, Gobble-Good Roasted Turkey & Rice Soup 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!
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Tex-Mex Pork Stew
Ingredients
- 1 16- ounce jar salsa verde
- 2 cups chicken broth
- 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
Instructions
- Preheat the oven to 425°F. Season the pork tenderloin with salt and pepper and bake for 30 minutes or until a meat thermometer registers 150°F.
- If you have a stand mixer, cut the pork tenderloin into sections 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 and bring to medium heat. Stir in the chicken broth, diced tomatoes, black beans, shredded pork tenderloin and cumin. Allow the stew to simmer for 10 to 15 minutes before serving.
- Garnish each bowl with your favorite toppings including sliced avocado, sour cream or diced green onions.
-200x300.jpg "Baked Lemon Risotto with Asparagus and Peas")
For everyday living, I like to prepare dishes that take little time, where the ingredients are easy to find at the local grocer and above all, taste good.
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!
A bit of heat makes this soup something special. Hope you give it a try soon. Thanks Alyssa:)
This is pure comfort food. I can’t wait to try this recipe on my family.
Thanks so much Sandi
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
The soup is so hearty and full of flavor. I’m sure you’ll love it.