Tex-Mex Pork Stew
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.
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 recipe 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.
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