Pork Loin Stew

Welcome back food family!

This pork loin stew is one of my favorite dishes, hands down!!! 🙌🏽 It’s the kind of recipe that makes you pause mid-stir just to inhale the aroma and think, “Ah, this is going to be good.”

It’s similar to pozole (but not really) because it doesn’t have hominy, the sauce is thickened with flour, tortilla, or bolillo, and the tomatillos add a tangy brightness that makes the whole pot sing. And since it skips chile de árbol, it’s flavorful without being fiery—perfect for those who want depth without the burn. 😋

🌎 From the Roots

This stew is a celebration of everyday Mexican ingredients—pork, nopales, cilantro, peppers—that never fail to show up when you need them. Guajillo and ancho peppers bring their smoky charm, while tomatillos add that lively kick of acidity.

The sauce is what sets it apart: thickened with flour, tortilla or bolillo, it hugs the pork and nopales like a cozy blanket. It’s proof that Mexican cooking is endlessly inventive—always finding new ways to honor tradition while keeping things deliciously fresh.

💡 Why I Stir the Pot (but in the kitchen 😊)

My mom taught me how to make this stew. She’s from Nochistlán, Zacatecas, where nopales grow in abundance, practically waving at you from every corner. And let me tell you, she’s tough—she cuts them straight from the cactus and removes the thorns bare handed, like it’s nothing. (Meanwhile, I’m over here with gloves and a knife, praying I don’t get poked. 😂)

Like she says, “If you can’t clean and cook nopales, you’re not ready to run a kitchen.” 😆 And honestly, she was right—nopales are the true test of character in a Mexican kitchen. They demand patience, skill, and a little grit, but once you master them, you feel like you’ve earned your stripes. Watching her, I learned not just technique but patience: how to clean nopales with care, how to coax flavor from peppers, and how to let the sauce carry the dish. Every time I cook this stew, I feel like I’m stirring more than ingredients—I’m stirring memories, lessons, and a little bit of that Zacatecano pride.

🍴 The Last Bite

This pork loin stew isn’t trying to be pozole or mole—it’s its own proud creation. Serve it with warm tortillas and let the flavors speak for themselves.

For me, cooking is about connection: to memory, to heritage, and to the joy of sharing something that feels both comforting and celebratory. This stew captures all of that in one pot. Try it, savor it, and let it remind you that food isn’t just about eating—it’s about carrying forward the love and stories that make us who we are. ❤️

Servings: 6 to 8

Ingredients:

• 3 lbs Pork Rib Loin

• 2 Bay Leaves

• 1/4 pc Onion

• 1 lbs Nopales (Cactus), cooked, rinsed & sliced

• 1 cup Cilantro, roughly chopped

• Chicken Bouillon Powder, to taste

• 1 to 2 tbs Frying Oil

Sauce Ingredients:

• 3 Tomatillos, boiled

• 6 Guajillo Peppers, deseeded & boiled

• 1 Ancho Pepper, deseeded & boiled

• 2 Garlic Cloves

• 1/4 pc Onion

• 2 tbs Flour

• 2 cups Meat Broth, cooled

Instructions:

• Fill a deep pot with lukewarm water. Place the pork in the pot. Rinse the pork. Toss the water. Repeat these steps until the water is mostly clear.

• Place the pork back in the deep pot. Pour enough water to cover the meat. Add the bay leaves and onion. Place the pot over medium heat. Cover the pot until it comes to a boil. Uncover the pot.

• Boil the pork for about 45 minutes to an hour or until fully cooked. While the pork boils a foamy film will rise to the top. Use a spoon to remove it from the broth. Set the pork and broth aside once fully cooked.

• In a small pot over medium heat add the tomatillos, guajillo and ancho peppers. Add enough water to cover them. Boil over medium heat until tender and the tomatillos have changed to a darker green.

• Add all the sauce ingredients to a blender. Blend into a smooth sauce consistency. Set aside.

• In a pot over medium heat add 1 to 2 tablespoons of oil. Once hot pour the sauce in the pot. Use a strainer if necessary. Quickly and continuously toss with a spoon. Be careful as it does tend to splatter.

• Add the pork to the sauce. Pour more meat broth as needed making sure it covers the meat.

• Add the nopales (cactus) and cilantro to the stew. Softly mix with a spoon. Season with chicken bouillon to taste. Cover the pot. Lower the heat to medium low. Let it simmer until the stew starts to bubble. Approximately 30 minutes. Enjoy with a side of frijoles de la olla and tortillas!