Tuesday June 25th 2019

Savory Mexican Pork Roast

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Rating: 3.0/5 (5 votes cast)

Recipe: Savory Mexican Pork Roast


  • 2-1/2 to 3-lb. boneless pork shoulder roast (rolled and tied)
  • 2 Tbsp. cooking oil
  • 1 14 1/2-oz. can tomatoes, undrained and cut up

  • 1 cup reduced-sodium chicken broth
  • 1/2 cup picante sauce
  • 1 medium onion, chopped
  • 1 medium green sweet pepper, chopped
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground pepper
  • 4 medium carrots, thinly sliced
  • 4 stalks celery thinly sliced
  • 1 Tbsp. cornstarch
  • Hot cooked mashed potatoes


  1. Trim fat from meat.
  2. In a Dutch oven brown roast on all sides in hot oil.
  3. Drain off fat.
  4. Add the undrained tomatoes, chicken broth, picante sauce, onion, green sweet pepper, chili powder, cumin and ground pepper to Dutch oven.
  5. Bring to boiling; reduce heat.
  6. Simmer, covered, for 1 hour.
  7. Add carrots and celery.
  8. Simmer, covered, for 30 to 40 minutes more or till meat is tender.
  9. Remove meat to a platter, reserving vegetables and juices in Dutch oven.
  10. Keep meat Warm.
  11. For sauce, combine the cornstarch and 1/4 cup cold water Stir into vegetable mixture.
  12. Cook and stir till thickened and bubbly
  13. Cook and stir for 2 minutes more.
  14. Serve the sauce with the meat and and mashed potatoes.

Quick notes

Serves 8.

Nutrition facts: per servings
384 calories,

18 g total fat (6 g sat. fat),
95 mg chol., 750 mg ‘
sodium, 30 g carbo.,
3 g fiber,
28 g pro.
Daily values: 94% vit. A, 50% vit. C, 6% calcium, 19% iron.

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 8

Meal type: supper

Culinary tradition: Mexican


Savory Mexican Pork Roast, 3.0 out of 5 based on 5 ratings
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