Slow Cooker Mexican Pork and Potato Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, toast the ground cumin in a dry skillet over medium heat for one minute until fragrant before adding it to the slow cooker. This simple step intensifies the earthy notes of the spice. Additionally, if the sauce is thinner than desired after the cooking time, you can remove the lid for the last 30 minutes of cooking to allow some of the excess moisture to evaporate, which will naturally concentrate the flavors and thicken the sauce.

If you prefer a bit of heat, consider adding a pinch of crushed red pepper flakes or finely diced jalapeños along with the bell peppers. Because slow cooking can sometimes mellow out spices, feel free to adjust the seasoning after the cooking is complete.

Always taste the sauce carefully before adding more salt or spices to ensure the flavor is balanced to your preference. Serving the stew with fresh cilantro or a squeeze of lime juice can also brighten the final dish significantly.

Variations

• Spicy Pork Stew: Add two minced jalapeños and a teaspoon of chili powder to the ingredients before cooking for a noticeable kick of heat that complements the pork and cumin.
• Vegetable-Heavy Stew: Incorporate two cups of sliced carrots and a cup of frozen corn during the last hour of cooking to add extra texture and sweetness to the stew.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This prevents the growth of bacteria. Once cooled, store the stew in the refrigerator where it will keep for up to three days.

For longer storage, the stew can be frozen in a freezer-safe container. When reheating, ensure the stew is heated until it is steaming hot throughout, reaching an internal temperature of 165°F (74°C) to ensure it is safe to consume.

This stew is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the ingredients and store them in the refrigerator in an airtight container for up to 24 hours before cooking.

When you are ready to cook, simply dump the pre-prepared ingredients into the slow cooker and start the cooking cycle. This strategy is perfect for getting a head start on dinner or meal prepping for the upcoming week, saving you time during busy days.

Serving ideas

Serve the pork and potato stew piping hot in shallow bowls to showcase the vibrant colors of the bell peppers and the rich tomato sauce. Because the stew is quite hearty, it pairs beautifully with warm flour tortillas or a side of crusty bread, which is perfect for mopping up the remaining sauce.

A dollop of sour cream or a sprinkle of shredded cheese can provide a creamy contrast to the robust tomato base, enhancing the overall dining experience for your guests or family.

For a more complete meal, consider serving the stew alongside a crisp green salad with a light vinaigrette. The acidity of the salad dressing cuts through the richness of the pork, providing a refreshing balance to the meal. Whether you choose to serve it as a main course for a casual dinner or as part of a larger Mexican-inspired spread, this stew is versatile enough to suit various occasions while remaining comforting and satisfying for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Mexican Pork and Potato Stew

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless pork shoulder, cut into bite-size cubes
• 2 cups potatoes, peeled and cut into cubes
• 1 cup bell peppers, cut into strips
• 1 tsp ground cumin
• 15 oz tomato sauce

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

19.5 g

Fiber

4 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.