Hearty Mexican Stew

Recipe from Southern Living

More From Southern Living


  • 1 pound lean boneless pork, cut into 3/4-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 2 zucchini
  • 3 1/2 cups water
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 cup chunky salsa
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 2 cups uncooked quick rice
  • Condiments: chopped fresh cilantro, lime wedges, Monterey Jack cheese


  1. Sauté pork and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.
  2. Cut zucchini in half lengthwise, and cut each half into thick slices.
  3. Add zucchini, 3 1/2 cups water, and next 3 ingredients to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice. Cover, remove from heat, and let stand 5 minutes. Serve with desired condiments.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hearty Mexican Stew Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy