Spicy Mexican pork stew: like chili con carne, but with cubed meat and corn

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1. Chop the ingredients

   15 min

   Pat the pork shoulder dry with a paper towel and cut it into roughly 2 cm cubes. Finely chop the onions, slice the garlic, and dice the bell pepper.

2. Brown the pork

   10 min

   Heat the oil in a wide pot and brown the pork in batches on all sides until golden. Transfer the browned pork to a plate.

3. Make the base

   5 min

   Sauté the onions in the same oil until softened, then add the garlic and tomato paste and cook briefly. Stir in the sweet paprika, cumin, and chili flakes, then immediately pour in the tomato puree and water to keep the paprika from turning bitter.

4. Simmer

   1 hr

   Return the pork to the pot, season with salt and black pepper, and cover. Simmer over low heat for about 60 minutes, until the pork is tender. Add a little water if needed.

5. Add the beans and corn

   15 min

   Add the bell pepper and simmer for 10 minutes. Stir in the drained beans and corn and cook for another 5 minutes, just until heated through. Taste and add more salt or chili flakes as needed. Meanwhile, cook the rice according to the package directions and serve it with the stew.

Tip: The stew will thicken overnight; thin it with a little water when reheating. For a milder stew, add the chili flakes to individual servings instead. Read more: How to cook dried beans faster

This recipe was translated from the Slovak original: Pikantný mexický guláš z bravčového mäsa: ako chilli con carne, len s kockami mäsa a kukuricou