Mexican Red Wine Pork Stew

• 2 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 cups chicken broth
• 1 cup red wine
• 1 can (15 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cinnamon stick
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Season pork with salt and pepper.
2. 2 In a large pot, heat olive oil over medium-high heat. Brown pork in batches, set aside.
3. 3 In the same pot, sauté onion, garlic, bell pepper, and jalapeño until softened.
4. 4 Deglaze the pot with red wine, scraping up any browned bits.
5. 5 Add chicken broth, diced tomatoes, cumin, oregano, cinnamon stick, and bay leaf.
6. 6 Return pork to the pot, bring to a boil, then reduce heat and simmer for 1.5 hours until tender.
7. 7 Remove cinnamon stick and bay leaf before serving.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large pot with lid
• Cutting board
• Sharp knife

Variations

• Add a splash of lime juice and extra cilantro for a fresher taste.
• Substitute pork with beef chuck for a different texture.

Substitutions

• If red wine isn't available, use additional chicken broth and a splash of balsamic vinegar.
• Substitute jalapeño with poblano for a milder heat.

Pairings

• A robust red wine like Malbec or Zinfandel complements this stew.
• Warm corn tortillas and a fresh avocado salsa.

Nutrition

Tips

• For deeper flavor, use a smoky red wine like a Malbec.
• This stew tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with warm tortillas or over creamy mashed potatoes.
• Pair with a crisp green salad.

FAQ