Mexican · Dinner
Pork and Green Sauce Stew (High-Protein)
A Mexican pork stew simmered in a roasted tomatillo and poblano sauce, thickened with pureed white beans for extra protein and fibre without changing the classic tang. Finished with cilantro and lime, served with warm corn tortillas for a hearty, protein-forward bowl.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
471Calories
51.3gProtein
16.8gFat
33.6gCarbs
6.2gSugar
9.4gFiber
1140mgSodium
133mgChol
5.1gSat Fat
1320mgPotassium
135mgCalcium
5.4mgIron
1.3mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim pork shoulder and cut into 1-inch cubes. Roughly chop the poblano, onion, and garlic.
2
Sear
Heat oil in a heavy pot over medium-high. Brown pork cubes on all sides for 6 minutes until deeply golden.
3
Blitz
Combine canned tomatoes, poblano, onion, garlic, cumin, and oregano in a blender and blitz until smooth.
4
Simmer
Pour blended sauce and chicken stock into the pot over medium-low heat. Cover partially and simmer for 60 minutes until pork is fork-tender, stirring occasionally.
5
Fold and finish
Stir in cannellini beans and mash a few against the pot side. Warm through 3 minutes, then stir in lime juice and cilantro. Adjust salt to taste.
6
Plate
Ladle the stew into a bowl and serve with the warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 small poblano pepper
- 11 white onion
- 4 cloves4 cloves garlic
- 1/2 cup120g cannellini beans, cooked, drained
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp lime juice
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small corn tortilla (56g)
