This Mexican Pork Stew features tender chunks of pork simmered in a flavorful red salsa. Only two ingredients and you have a bowl of the most amazing pork stew! Serve salsa roja pork over rice, or make it extra special with homemade corn tortillas!
Today I’m sharing one of our top five favorite meals with you! Oh salsa pork, where have you been all my life? I don’t know why I didn’t think of this recipe sooner, but we love it!
It’s like Salsa Verde Pork (Pork in Green Sauce), except it’s made with red salsa. It can be cooked on the stove, or in a slow cooker. I’ve included both methods below. I used Herdez Brand Salsa Casera – Hot. It also comes in medium and mild for younger taste buds. 🙂
Since the filling is only two ingredients, I decided to make homemade corn tortillas on the side. They are also only two ingredients, so this is a very quick and easy recipe!
When I was a child, my grandmother always encouraged us in the kitchen. She showed us how to make flour tortillas from scratch. She even had rolling pins made specially for us grandchildren for when we visited her house.
At home with mom, we would make corn tortillas using a press. It’s so much fun to roll the dough in balls then flatten them! Such a great project for kids and I still enjoy making them!
On April 30, Día del Niño (Day of the Child) is celebrated in Mexico, recognizing the importance of the next generation. Herdez is joining the celebration by giving away $1000 plus other great prizes! Visit their website for details and other easy Mexican recipes.
~ Mexican Pork Stew ~
- 1 tablespoon vegetable oil
- 1 lb pork (chops, tenderloin, shoulder, etc), cut into 1-inch chunks
- 1 jar (16 oz) HERDEZ salsa casera
- 2 cups corn masa
- 1 1/3 cups warm water
- Cheese, avocado, chopped cilantro and onions, etc (optional)
- In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides.
- Stir in salsa and bring to a boil. Reduce to low, cover and simmer for 20 minutes, or until cooked through.
- Place the pork and salsa in a slow cooker. Cook on low for 8 hours or high for 4.
- Preheat a comal or heavy-bottomed pan on the stove over high heat.
- Mix the masa and water together and knead until if forms a smooth ball. Divide dough into 12 portions and roll into balls.
- Place between 2 pieces of waxed paper and flatten each one with a tortilla press or the bottom of a pie plate.
- Cook the tortilla on one each side for about 1 minute. Keep warm in a tortilla oven or kitchen towel until ready to eat.
- Serve with desired accompaniments.
Be sure to enter the Herdez Dia del Niño giveaway and follow them on Facebook for a chance at weekly prizes!