Pork chops and potatoes simmered in a rich tomato stew is true Mexican home cooking—simple, humble, and deeply comforting. The heart of this dish is the sauce. It’s the same base you’ll find in so many of our traditional recipes. Once you learn it, you’ll start to recognize it everywhere—different meats, different vegetables, but that familiar, soulful flavor tying it all together.
Many of my recipes share this sauce in common. It’s one of those foundations every Mexican kitchen knows by heart. Master it once, and you can make countless meals from it.
I grew up with pots like this gently bubbling on the stove. I usually cook it the way my mom taught me—by feel, no measuring—but this time I slowed down and wrote it all out for you.
This stew tastes like home.
What You Need to Make Pork Chops and Potato Stew
Pork chops. Bone-in are always the most flavorful.
Roma tomatoes. The riper, the better.
Garlic and onion. Always fresh! This is not the time to use powders.
Bell pepper. You can substitute a jalapeño if you’d like a little heat.
Potatoes. I like to use white potatoes for stews like this.
Spices. Salt, pepper, cumin, and oregano
Tips and Tricks
Choose the right pork chops: Bone-in chops give more flavor and stay juicy, but boneless chops work if you’re short on time.
Don’t skip browning: Searing the pork chops first creates a deep, rich flavor in the stew — it’s worth the extra minute or two.
Deglaze the pan properly: Pour a bit of chicken broth after sautéing vegetables to lift all the browned bits from the pan — that’s flavor gold.
Perfect potato texture: Dice the potatoes evenly so they cook at the same rate as the pork. For extra soft potatoes, simmer a little longer.
Adjust the sauce consistency: If the stew is too thick, add a splash of water or broth; if too thin, simmer uncovered a few minutes to reduce.
Boost flavor with fresh herbs: Fresh cilantro at the end brightens the dish. You can also add a bay leaf while simmering for extra aroma.
Blend carefully: Make sure your tomato-garlic sauce is smooth before adding — it helps the stew look rich and appetizing.
Make ahead: This stew tastes even better the next day as the flavors meld. Prepare it a day ahead and reheat gently.
Serving ideas: Serve with warm tortillas, steamed rice, or crusty bread to soak up the delicious sauce.
Spice it up: Add a pinch of smoked paprika, chipotle, or a diced jalapeño for a subtle smoky kick.
Ingredients
- 2 lb bone-in pork chops
- 1–2 tablespoons cooking oil
- ½ cup chicken broth
- ½ onion, diced
- 1 green bell pepper, diced
- 2 white potatoes, diced
- 3 ripe Roma tomatoes
- 2 garlic cloves
- ½ tsp ground cumin
- ½ tsp dried oregano
- Salt & pepper, to taste
- Chopped cilantro, for garnish
Instructions
- Brown the pork chops: Heat oil in a large skillet or Dutch oven over medium-high heat. Season pork chops with salt and pepper. Brown on both sides (in batches if needed) and transfer to a plate.
- Sauté the vegetables: Add onion, bell pepper, and chicken broth to the pan to deglaze. Stir in potatoes and cook for 5 minutes.
- Prepare the sauce: In a blender, combine tomatoes, garlic, cumin, oregano, salt, and pepper. Add ½ cup water to help blend until smooth.
- Simmer the stew: Pour the sauce into the skillet. Bring to a gentle simmer, then return the pork chops to the pan. Lower the heat and cook for 30 minutes, until the meat and potatoes are tender.
- Serve: Garnish with chopped cilantro and enjoy warm with tortillas or rice.
