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Mexican Pork Stew

This makes a total of 4 servings. Each serving comes out to be 386 Calories, 28.9g Fats, 6.4g Net Carbs, and 19.9g Protein. Feel free to add butter or sour cream on the finish to extra fats.
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Ingredients
  

  • 1 lb. Cooked Pork Shoulder sliced (Recipe Here)
  • 2 tsp. Chili Powder
  • 2 tsp. Cumin
  • 1 tsp. Minced Garlic
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 1 tsp. Paprika
  • 1 tsp. Oregano
  • ¼ tsp. Cinnamon
  • 2 Bay Leafs
  • 6 oz. Button Mushrooms
  • ½ sliced Jalapeno
  • ½ medium Onion
  • ½ Green Bell Pepper sliced
  • ½ Red Bell Pepper sliced
  • Juice 1/2 Lime to finish
  • 2 cups Gelatinous Bone Broth
  • 2 cup Chicken Broth
  • ½ cup Strong Coffee
  • ¼ cup Tomato Paste

Instructions
 

  • Chop vegetables and saute in a pan over high heat with the olive oil. Once aromatic, remove from the heat.
  • Chop pork and add to slow cooker along with mushrooms, bone broth, chicken broth, and coffee.
  • Add spices and other vegetables to the slow cooker and mix together. Replace lid and cook on low for 4-10 hours.