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A couple of weeks ago, I cooked this Pork in Tomato Sauce dish and posted it on my Instagram Stories, and some of the readers asked me if they could make it using other types of meat, and the answer is yes, absolutely! 
Course Pork
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 180kcal



  • 2 Pounds pork shoulder or pork chops, cut into 1½ in. cubes
  • ¼ of a medium size onion
  • 4 large garlic cloves
  • 1 bay leaf


  • White onion
  • 2 Garlic cloves
  • 1 Poblano pepper
  • 1 Jalapeño pepper*
  • 1 Pound of ripe tomatoes
  • 1 Cup of beer**
  • Salt and pepper to taste
  • cup Cilantro chopped


  • Place the meat in a dutch oven or large sauté pan and cover with 4 cups of water and add the onion, garlic, and bay leaf. Turn the heat to medium-high, and when the water starts boiling, reduce to a gentle simmer. This step will take about 30 minutes, plenty of time to prepare the rest of the ingredients, and even cook your side dishes!
  • While the meat is cooking, finely dice the onion & garlic, slice the peppers (seeds and veins removed), and finely chop the tomatoes.
  • The water in the pan will reduce and the pork will release its fat. Remove and discard the onion and garlic cloves. The meat will start to brown, so turn from time to time in order to have an even browning and allow the meat to keep cooking until well done.
  • Once the meat is cooked, stir in the onion and garlic, cook for about 3 minutes, and then add the peppers.
  • Cook for another 2 minutes and then add the chopped tomatoes. Cook for 8 more minutes and then pour in the beer. Bring to a boil and reduce the heat, then season with salt and pepper and cover. Let it cook for another 15-20 minutes, until all the flavors have blended together and the pork meat is tender enough to break apart when you insert a fork in it.
  • Add the chopped cilantro just before serving. If you don’t have cilantro, you can also season this dish with Mexican oregano, it gives the dish a different twist. Serve with rice, warm corn tortillas, and enjoy!


• I used a Red Jalapeño for this recipe.
• You can cook this recipe without the jalapeño, or add more jalapeños if you’d like to spice up the dish.
• Any beer will work here, so use whatever you have on hand. You can also use chicken broth.


Serving: 5oz | Calories: 180kcal | Carbohydrates: 7g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 77mg | Potassium: 562mg | Fiber: 1g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 31.8mg | Calcium: 28mg | Iron: 1.4mg