This Mexican Pork Stew with black beans and vegetables is packed with smoky spicy flavours. Serve as it is or with rice for a delicious family meal any night of the week.
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Mexican Pork Stew
This stew is so flavoursome and comforting and well worth the effort of making – especially if you love Mexican flavours!
The dish starts with a sauce made from roasted red peppers (which you can buy in a jar from the supermarket as opposed to roasting yourself), garlic, and onions, and then a whole load of spices, veggies, and black beans go into the stew too.
The pork is cooked off in a separate pan and added to the stew towards the end of cooking.
It is served topped with a yogurt and coriander dressing, and we ate the stew simply as is, but you could add a side of rice if you prefer.
This recipe for Mexican Pork Stew serves 4 and is Free when Food Optimising.
We have a collection of 70+ Mexican and Tex-Mex Recipes for you to try out! Right-click and open them in a new tab to read next.
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Ingredients Used in This Recipe
This recipe uses pork loin with the visible fat removed to make it FREE on Slimming World. I actually bought pork loin steaks to use.
Veggies and aromatics used in the stew are: garlic, onions, red (bell) pepper, butternut squash, baby spinach, canned sweetcorn, fresh coriander, and lime. Fat-free natural Greek yogurt is used for the dressing.
For your convenience, I’ve linked any specialized ingredients needed for this recipe to Amazon below.
- Roasted Red Peppers in Brine – you may find these in a jar or other packaging. The original recipe calls for a “large jar” which for me equated to around 450g/1lb.
- Canned Black Beans – if you can’t find these you could use kidney beans or pinto beans.
- Ground Cumin
- Chicken Stock Cubes – the recipe calls for one stock cube and 800ml water; you may feel you want to use more than one depending on the type you use.
- Fajita Seasoning – if you can’t source this you can easily make your own from herbs and spices you might already have in your kitchen.
How To Make Homemade Fajita Seasoning Mix
Mix the following herbs and spices together and store in an airtight jar for us when making fajitas, tacos, or anything you want to add a Mexican or Tex-Mex flavour to!
- 1 Tbsp chili powder
- 1 Tbsp sweet smoked paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp ground cumin
- ½ Tbsp dried oregano
- 1 Tbsp salt
- ¼ Tbsp pepper
- 1 tsp crushed red chili flakes (optional)
You can experiment with different amounts of the herbs and spices to create your perfect seasoning blend.
Slimming World Food Diary Printable
If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.
I’ve got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.
More Slimming World Friendly Recipes
Want a few Slimming World recipes to try next? Here are some of our favourites:
How Do I Make Slimming World Mexican Pork Stew?
Just check out the recipe card below with full ingredients and instructions. You can print the card out too (don’t worry, any pics don’t print to save your ink!).
- 1 (450g) jar roasted red peppers in brine, drained and roughly chopped
- 4 large garlic cloves
- 1 medium onion, roughly chopped
- 3 Tbsp water
- 1 medium onion, finely chopped
- 2 Tbsp fajita seasoning
- ½ tsp ground cumin
- 1 small red bell pepper, deseeded and chopped
- 1 chicken stock cube
- 800ml boiling water
- 300g butternut squash flesh, cut into bite-size pieces
- Low-calorie cooking spray
- 500g pork loin, visible fat remove, cut into bite-size pieces
- 1 (400g) can black beans, drained and rinsed
- 70g baby leaf spinach
- 1 (200g) can sweetcorn kernels in water, drained
- 30g fresh coriander, chopped
- Lime juice, to taste
- Salt and freshly ground black pepper
- 150g fat-free natural Greek yogurt
- Put the roasted red pepper, garlic, roughly chopped onion, and water into a small food processor and whizz until puréed.
- Place the red pepper purée in a large saucepan and add the finely chopped onion, spices, red bell pepper, stock cube, and boiling water.
- Bring to the boil over high heat then reduce heat to simmer for 15 minutes.
- Add the butternut squash and simmer for a further 20 minutes, stirring occasionally.
- Meanwhile, place a non-stick frying pan on high heat and spray with cooking spray. Fry the pork (in batches if the pan isn't big enough) for about 5 minutes or until just cooked.
- Add the pork to the saucepan and stir.
- Stir in the black beans, spinach, sweetcorn, and half the coriander. Cook for 5 minutes.
- Season to taste with lime juice, salt, and pepper.
- Mix the yogurt with the remaining coriander, season to taste, and serve with the pork.
Slimming World Syns per serving: FREE when Food Optimising.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 104mgSodium: 573mgCarbohydrates: 40gFiber: 9gSugar: 10gProtein: 46g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Disclosure: I am not affiliated with Slimming World in any way other than being an ex-member. This recipe may have been adapted from a Slimming World magazine or book. If you are reading this blog post or printing this recipe, the chances are you already follow SW and know all the ins and outs of how it works. Please check with your consultant, in your member pack, or online at Slimming World’s website for full and up-to-date details about the plan, as it may be updated from time to time in line with the latest nutritional information. I am not a doctor or dietician or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information, and where applicable, Syns in Slimming World-friendly recipes. I advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.