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Southwest Pork and Olive Stew 


  • 4 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 4 tablespoons flour
  • 2 pounds cubed  pork shoulder
  • 2 (10-ounce) cans green enchilada sauce
  • 2 cups chicken broth
  • potatoes, peeled and cubed
  • 16 baby carrots
  • poblano peppers, seeded and diced
  • 1/4 cup chopped cilantro
  • 1 1/2 cups whole California Ripe Black Olives
  • 1/4 cup freshly squeezed lime juice

Temperature: ° F


Heat olive oil in a large pot or dutch oven on medium setting. Mix cumin, salt, and flour in a large bowl. Toss pork cubes in flour mixture, then place in pot and brown, stirring occasionally.. Stir in enchilada sauce and chicken broth. Cover the pot and simmer for 1 hour. Add potatoes, carrots, poblanos, and olives, and simmer for 30 minutes more, or until potatoes are tender. Uncover pot, and stir in cilantro and lime juice. Cook for 2 more minutes, then remove from heat. Dust stew with cilantro sprigs and a twist of lime. Makes about 8 servings.

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