Easy Southwestern Pork Stew was a fave when my kids were young! I remember making this over and over, and as I made it today, I remembered why. It’s delish, but it’s also fast (under 30 minutes) and easy & it’s so versatile.

Easy Southwestern Pork Stew

Here, we’re all about anything Southwestern, from authentic cuisine to quick down and dirty recipes like this. But speaking of authenticity, don’t mistake this easy skillet dinner for Pork Chili Verde (green chili) that’s made throughout the Southwest and a source of so much pride, although this is a “nod” in that direction.

About Easy Southwestern Pork Stew:

This stew hits all those Southwestern flavor notes, though. At its basic, it has the pork, green chiles, potatoes, and of course the spices, but I don’t always stop there: See variations, below.

The spicing is family-friendly; a touch of chili powder, mild canned green chilis, and a smidge of cayenne for interest.

Easy Southwestern Pork Stew

Variations:

Sometimes I’ll add, like I did today, a can of rinsed beans, usually black or pinto. Other times, I’ll add in a little corn, frozen or canned (well-drained. Both are great ways to stretch the recipe and up the nutritional value at the same time.

If I want to get fancier, I’ll cover the top with biscuits (see below), and I might or might not brush them with some melted butter with a little parsley and garlic (powder seems to work better than fresh), and sprinkle those biscuits with a little cheese. Then, of course, it has to go in the oven, which adds a little cook time.

I always keep the potatoes, though, because they’re what helps the stew thicken just a bit and become stew-like with no other thickeners.

Serve With:

I sometimes serve with biscuits, tortillas, tortilla chips or cornbread for a match made in heaven!

You couldn’t go wrong with a little sour cream, lime, and/or avocado. Just sayin’. And of course, I’ll pass a little hot sauce at the table.

Making Easy Southwestern Pork Stew:

This is a recipe that I’d love to cook in one pan, but I usually don’t, just because it’s faster to cook in two pans.

• I get the potatoes started, and while they’re simmering, I cut the pork into cubes, toss it in the spices, and then saute the garlic and add the pork and quickly cook it through.
• At that point, the potatoes are going to be ready, and they go right into the skillet with the pork to simmer for just a minute or two, and then the recipe is finished with the green chili and salt, and pepper.

Key Points:

The most important thing in this recipe is not to overcook the pork since the recipes call for pork chops, which can tend to be dry if overcooked.

Watch the size of the potatoes (using red potatoes helps, too) and the pork as you cut them. The correct sizes are what’s going to make sure everything is done at just the right time so the pork won’t get dry and/or the potatoes overcooked. Overcooked potatoes will just suck up every bit of moisture.

Classic Biscuits & Sausage Gravy

Drop Dead Simple Drop Biscuits

Adding an Optional Biscuit Topping:

Adding a quick biscuit topping takes this stew to next level comfort food, but it’s going to add 15 to 20 minutes to bake. Make sure there is enough liquid in the skillet, which shouldn’t be a problem if the recipe is followed precisely. If you’ve forgotten to cook the potatoes with the lid on, simmered the dish too long, or added ingredients –  that can affect the amount of liquid.

If in doubt add a little extra broth to the pan (about 1/4 cup) before the biscuits go on; the biscuits will suck up a little of the moisture in the pan and the oven time will take it’s a toll, too.

Just use a can of biscuits, snipped into 4 pieces, or a good Homemade Biscuit, or an easy Drop Biscuit. Depending on the size of the can or the recipe, there may be enough left over after covering the top of the skillet to bake one or two on the side.

Make sure the stew is simmering, drop on the biscuits and bake for about 15 minutes at 425 degrees F. Watch at the end. If the biscuits are brown before they’re cooked through, place foil over the top for the last few minutes. It doesn’t hurt to put a pan on the shelf below in case of any overflow.

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Pork Loin:

• Pork Loin is sold in large packages for a fraction of the cost of chops and can be cooked as a roast or sliced at home into chops to your exact specifications and frozen in amounts for a meal. Any scrappier pieces are perfect for a meal like this.

Red Potatoes:

Often higher than russets in price, they’re are some tricks to know when buy and how to store.

• Think seasonally, and watch sales. They’re at their lowest from late summer through winter, and often are on deep sale before St. Paddy’s Day.
• Larger bags will be cheaper per pound unless there’s a great sale on another size, but the potatoes often vary in sizes. Sort and use appropriately, cutting uniformly.
• A large red runs about 8 ounces, a medium about 5 ounces, a smaller one a few ounces less. Generally, avoiding the “baby” potatoes will save money.
• Once home, store in a dark, cool, dry area, well-ventilated, and away from onions. Remove from plastic. A paper grocery bag with the top folded keeps them in the dark and reduces condensation.

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Covid has kept me from travelling to see my newest Grandchild, but I just had to share a picture with you!

Baby Mackenzie, my new grandbaby who I haven’t gotten to meet yet!

Easy Southwestern Pork Stew

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• Author: mollie kirby
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish Pork
• Cuisine: Mexican or Southwestern

Ingredients

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• 1 1/3 cups chicken broth, a little more if needed
• 3 large red potatoes, 1/2 inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 to 1 teaspoon cayenne
• 2 tablespoons oil, more as needed
• 3 clove garlic, minced
• 1 pound boneless pork loin, cut into 1 inch cubes
• 1 (4-ounce can) diced green chili peppers with any juices
• salt & pepper to taste

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Instructions

Add chicken stock to a medium saucepan and bring to a boil. Add potatoes and simmer, covered, for 8 to 10 minutes or until nearly tender.

In the meantime, cut the pork and sprinkle with the chili powder, cumin, and cayenne. Toss to coat. Add oil to skillet, heat over medium heat and when hot add garlic. Saute for a minute, then working in batches, add half the pork, and cook until browned and just cooked through. Remove from skillet and set aside. Add and saute the remaining pork, adding in a little additional oil if needed. Drain any excess fat and return the first batch of pork and any juices to the skillet.

Add the potato mixture, bring it to a simmer. Stir in the green chilies and simmer until potatoes are just cooked through. Taste for salt and pepper and add as needed. If stew seems too thick, add a lttle extra chicken broth.

Notes:

• If desired one can of rinsed beans, black or pinto, rinsed and drained and/or 1 can of corn, drained or equivelent amount of frozen (about 1 1/2 cups) may be added.
• Instructions to add optional biscuit topping are in the body of the post.