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Home » Pork Recipes » Crock Pot Southwestern Pork Stew

Crock Pot Southwestern Pork Stew

Published: Aug 26, 2016 · Modified: Aug 4, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Thick and chunky pork stew is a comfort food with bold flavors you can serve all year long.

Southwestern pork stew in a bowl with a spoon.

When you cook cubed pork shoulder roast in a slow cooker the meat is so tender it melts in your mouth.

This pork stew recipe is slow cooked with southwestern inspired vegetables, pinto beans and a blend of herbs and spices that simmers together into the rich and bold flavors of the south west.

Serve it with Jalapeno Corn Bread, or a crusty bread so you can sop of the flavor packed broth.

Ingredients

This pork stew recipe is made with tender pork shoulder meat, vegetables, potatoes, pinto beans and a combination of Southwestern inspired seasonings and spices.

Ingredeients to make a southwestern inspired pork stew.
  • cubed pork meat: cut a pork should roast into 1 to 2 inch cubes.
  • vegetables: canned diced tomatoes, diced onion, diced sweet bell pepper, canned corn
  • canned beans: I used pinto beans but you could also use black beans.
  • seasoning and spices: minced garlic, ground cumin, ground chili powder, salt, black pepper and bay leaf.
  • liquids: I like to use chicken broth but you could use water if needed but you will need to add more seasoning for flavor.

Directions

Step 1: Heat 1 tablespoon olive oil in a skillet and brown the cubed pork on all sides. Drain on a paper towel.

Browned cubed pork pieces in a white glass bowl.

Step 2: Put the browned cubed pork, diced onion, diced bell pepper, cubed potatoes, diced tomatoes, green chiles in an 8 quart slow cooker.

Cubed pork and vegetables in a slow cooker.

Step 3: Add the minced garlic, ground cumin, ground chili powder, salt, ground black pepper and dried bay leaf to the slow cooker.

Cubed pork, vegetables, chicken broth and herbs and seasonings in an 8 quart crock pot before cooking.

Step 4: Pour the chicken broth or water in and stir to combine. Place the lid on the crock pot.

Step 5: Slow cook on high for 5 hours or on low for 8 hours or until the cubed pork is cooked through and the potatoes are tender.

Over head image of a metal ladle full of pork and vegetables.

Step 6: Once the pork meat is done turn the slow cooker on warm until ready to serve.

Recipe FAQ's

How long should you cook pork in a crock pot?

Pork should be cooked to an internal temperature of 145 ºF. It will take at least 5 hours slow cooking on high and 8 hours slow cooking on low.

Can you overcook slow cooker chili?

Yes, you can over cook chili when cooking it in a slow cooker. Cooking canned vegetables and canned beans too long will make turn them into a pile of mush or even cause them to totally disintegrate. Over cooking chili with meat in it will make the meat dry and tough.

What kind of beans are best for chili?

A basic chili recipe usually used red kidney beans. But depending on the recipe you might use pinto beans or black beans. So the best beans for chili will depend on the chili recipe you are cooking.

Recipe Expert Tips

  • Pork shoulder roast is the best pork to use to make stew. A leaner cut of pork will not be as tender.
  • Do not over cook or the pork will be dry and tough.
  • Browning the pork is an optional step. If short on time you can skip this step.
  • If a layer of fat forms on the top from the pork remove with a spoon before serving.
A closeup image of chunky pork stew on a spoon.

More homemade chili recipes

Check out some of my other homemade chili recipes below.

  • Crock Pot South Western Chicken Chili
  • Crock Pot White Chicken Chili
  • Green Chile Pork
  • Southwestern Turkey Chili

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Southwestern pork stew in a bowl with a spoon.

Crock Pot Southwestern Pork Stew

Arlene Mobley - Flour On My Face
Love the bold flavors of southwestern style food? Southwestern style pork stew is packed full of the rich and bold flavors of the southwest. Cumin, chili powder and bay is a perfect blend of seasoning for this pork stew recipe. Cubed pork shoulder roast is slow cooked until it is so tender it falls apart. Diced Chile peppers adds the perfect hint of spicy heat to a bowl of this comfort food.
4.25 from 4 votes
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Prep Time 18 mins
Cook Time 5 hrs
Total Time 5 hrs 18 mins
Course Main Dish
Cuisine American
Share by Text
Servings 8 Servings
Calories 303 kcal

Equipment

  • 1 8 Quart Slow Cooker

Ingredients  

  • 2 pounds cubed pork shoulder roast, browned
  • 1 tablespoon olive oil
  • 2 cans diced tomatoes ((14.5 ounce cans))
  • 3 medium white potatoes, cubed
  • 1 medium onion, diced
  • 1 medium sweet bell pepper, diced
  • 32 oz. chicken broth
  • 15 oz can corn kernels (drained)
  • 15 oz can pinto beans (drained and rinsed)
  • 7 oz. can green chiles
  • 2 tablespoon minced garlic
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 large dried bay leaf
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Instructions 

  • Heat 1 tablespoon olive oil in a skillet and brown the cubed pork on all sides. Drain on a paper towel.
  • Put the browned cubed pork, diced onion, diced bell pepper, cubed potatoes, diced tomatoes, green chiles, and minced garlic in an 8 quart slow cooker.
  • Add the ground cumin, ground chili powder, salt, ground black pepper and bay leaf to the slow cooker.
  • Pour the chicken broth in and stir to combine.
  • Place the lid on the crock pot.
  • Cook on high for 5 hours on high or 8 hours on low. Or until the pork is cooked through to 145°F and the cubed potatoes are tender.
  • Once done turn the slow cooker on warm until ready to serve.
  • Makes 6 to 8 servings.

Video

Recipe Expert Tips

  • Do not over cook or the pork will be dry and tough.
  • Browning the pork is an optional step. If short on time you can skip this step.
  • If a layer of fat forms on the top from the pork remove with a spoon before serving.

Nutrition

Serving: 1Serving | Calories: 303kcal | Carbohydrates: 39g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 1139mg | Potassium: 1107mg | Fiber: 8g | Sugar: 7g | Vitamin A: 396IU | Vitamin C: 49mg | Calcium: 107mg | Iron: 4mg
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Flour On My Face has over 250 easy crock pot recipes. You can find more delicious slow cooker recipes here on the crock pot recipe category page.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Chris

    November 27, 2022 at 8:08 pm

    2 stars
    Way too much broth (made mine with only 16 oz and was fine), I will be doubling up on the spices next time, not as flavorful as I hoped.

    Reply
    • Arlene Mobley

      December 05, 2022 at 3:59 pm

      Good luck with the changes you've made to the recipe.

      Reply
  2. Helen

    September 28, 2016 at 1:19 am

    I posted a pork stew today, too! Not southwestern though! This looks really good. Saw you at the Whatcha Crockin' Link up!

    Reply
    • Arlene Mobley

      September 28, 2016 at 9:53 am

      Helen

      Great minds think alike! Thanks for stopping by.

      Reply
  3. Susan Carraretto

    September 11, 2016 at 12:52 pm

    I love cooking with my crock pot.

    Reply
    • Arlene Mobley

      September 12, 2016 at 10:16 am

      Susan

      Thanks for stopping by! I love my crock pot!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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