Slow Cooker Mexican Pork and Potato Stew Step-by-step instructions

Before you start

Before beginning the recipe, ensure all ingredients are properly cleaned and prepared. Peel the potatoes and cut them into uniform 1-inch cubes. Remove the seeds and ribs from the bell peppers, then slice them into strips.

Cut the pork shoulder into bite-size cubes, removing any large, hard pieces of fat if preferred. Have your slow cooker base clean and ready on a level, heat-resistant surface. Measure the ground cumin and tomato sauce in advance to streamline the assembly process once you start adding items to the slow cooker.

Instructions

Assembling the base

1. 1Prepare the Slow Cooker Base
   Place the cubed pork shoulder into the slow cooker insert. Distribute the potato cubes and bell peppers evenly over the meat to ensure they cook through during the long simmering process.
   Look for The pork should be spread in an even layer at the bottom of the slow cooker.
   Tip Cutting the pork and potatoes into uniform bite-size pieces ensures they finish cooking at the same time.

At the end of this phase, the slow cooker contains a well-arranged base of pork, potatoes, and peppers. The ingredients should be layered evenly, creating a solid foundation for the seasoning and sauce.

Ensure that the pork is at the bottom or well-mixed with the vegetables so it can cook thoroughly in the juices. Everything should be clean, organized, and ready for the final seasoning step before the slow cooker is covered for the long, slow simmer.

Seasoning and saucing

2. 2Season and Pour Sauce
   Sprinkle the ground cumin over the top of the pork, potatoes, and bell peppers. Pour the tomato sauce over the entire mixture, ensuring the ingredients are well-coated to allow the flavors to meld during the cooking time.
   Look for The sauce should cover most of the ingredients to keep them moist.
   Tip Use a spatula to gently spread the sauce if necessary to ensure even coverage.

The stew should now be seasoned with the ground cumin and fully coated with the tomato sauce. The sauce should be distributed across the top, ready to seep down through the ingredients as it heats. The aromatic scent of the cumin should be apparent, and the bright color of the tomato sauce should coat the vegetables and meat. Ensure the lid is securely in place to trap the moisture, as this is critical for the success of the slow cooking process.

Final cooking and resting

3. 3Slow Cook and Serve
   Cover the slow cooker and cook on low for 7 to 8 hours. Before serving, verify that the pork has reached an internal temperature of 145°F (63°C). Allow the meat to rest for 5 minutes before portioning into bowls.
   Look for The pork should be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always check the thickest piece of pork with a meat thermometer to ensure safety.

The stew is finished when the pork is tender and the sauce has thickened slightly. The kitchen should smell savory and slightly earthy from the cumin and cooked tomato. Before serving, verify the internal temperature of the pork has reached 145°F (63°C). The stew should be bubbling gently and look cohesive. After the resting period, the sauce should cling to the meat and vegetables, and the meat should be soft and ready to serve in warm bowls.

Common mistakes

A common mistake is overcrowding the slow cooker or using unevenly sized pieces of meat and vegetables, which leads to inconsistent cooking. Always ensure that the ingredients are distributed in a way that allows the heat to circulate.

Another error is checking the stew too frequently; every time the lid is lifted, heat escapes and the cooking time is extended, which can disrupt the delicate balance of the stew. Avoid adding extra liquid unless the sauce appears excessively thick, as the vegetables and meat will release their own juices during the process.

How to tell it’s done

The pork stew is considered done when the pork shoulder is fork-tender, meaning it offers no resistance when pierced. Most importantly, the internal temperature of the pork must reach 145°F (63°C) as measured by a digital meat thermometer inserted into the thickest piece.

The potatoes should also be soft throughout. Once this temperature is reached, allow the stew to rest for at least 5 minutes before serving to ensure the juices redistribute within the meat, resulting in the best possible texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest