Pecos Red Stew Recipe | Yummly

Pecos Red Stew

Read Directions
Add to Meal Planner

Add to Meal Planner


Richly flavored and colored with crushed red pepper and chili powder, this is a robust Texas-style stew featuring pork and vegetables. It's great with corn bread and a combo of sliced oranges and pineapple.


  • 2 pounds boneless pork shoulder (OR sirloin, cut into 1-inch cubes)
  • 2 tablespoons vegetable oil
  • 2 cups onion (chopped)
  • 1 cup green bell pepper (chopped)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh cilantro (chopped)
  • 4 tablespoons chili powder
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes (crushed)
  • 29 ounces chicken broth
  • 2 cups potatoes (peeled, cubed, 1-inch)
  • 2 cups corn (fresh OR frozen)
  • 16 ounces garbanzo beans (drained)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.
    2. Serves 8.
    Discover more recipes from Pork