This Mexican pork stew recipe is a saucy variation of northern Mexican discada. It has pork tenderloin, bacon, chorizo and pinto beans simmered in a homemade ancho chile and tomato sauce. It’s smoky, a little spicy and really filling.
Traditional discada is usually made with several meats cooked on a large metal disc. This version is a little different. It’s pork-forward, made in a large skillet or Dutch oven and has enough sauce to fall somewhere between discada and a pork and bean stew. Whatever you want to call it, it’s so good.
Serve it in a bowl with avocado and cilantro, or spoon it into warm tortillas. I highly recommend having extra tortillas nearby. That ancho chile sauce should not go to waste.
Jump to:
- Why You’ll Love This Recipe
- What Is Discada?
- Mexican Pork Stew Ingredients
- How to Make Mexican Pork Stew
- Top Tip
- Substitutions
- Mexican Pork Stew Variations
- What to Serve with Mexican Pork Stew
- Make Ahead
- How to Store Pork and Bean Stew
- Frequently Asked Questions About Discada
- Mexican Pork Stew (Discada with Pinto Beans)
- Food safety
Why You’ll Love This Recipe
- The ancho chile sauce is homemade. Ancho chiles, Roma tomatoes, garlic and onion make a smoky sauce without an overwhelming amount of heat.
- It uses three kinds of pork. Pork tenderloin, bacon and Mexican chorizo each bring something different. The bacon adds smokiness, the chorizo seasons the sauce and the tenderloin gives you those larger pieces of meat.
- The beans make it a complete meal. Pinto beans thicken the sauce slightly and make the stew extra filling.
- You don’t need an actual discada. A large, deep skillet or Dutch oven works perfectly. No specialty outdoor cooking setup required.
- It’s even better the next day. The sauce continues to develop in the refrigerator, making this a really good make-ahead dinner.
What Is Discada?
Discada is a northern Mexican mixed-meat dish traditionally cooked outdoors on a large, round metal disc called a disco. The pan is similar to a wide, shallow wok and gives the cook plenty of space to brown the meats separately before combining everything.
Traditional discada can include beef, pork, bacon, ham, sausage and Mexican chorizo. Onion, tomato and fresh chiles are also common. The exact combination varies by region and by whoever is standing over the pan—which is honestly part of the fun.
This recipe is not a traditional dry discada. It uses the same idea of browning pork, bacon and chorizo, but everything finishes in an ancho chile sauce with pinto beans. Think of it as a saucy, pork-focused discada that you can make in your kitchen.
Mexican Pork Stew Ingredients
You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Pork tenderloin: Cut it into roughly 1-inch cubes so the pieces cook evenly. Pork tenderloin is lean, so we sear it first and return it to the sauce later.
Mexican chorizo: Use soft, raw Mexican chorizo rather than cured Spanish chorizo. Remove the casing, if necessary, and crumble it directly into the pan.
Bacon: Bacon adds smoke and enough rendered fat to cook the chorizo and garlic. Chop it before adding it to the pan so it cooks evenly.
Pinto beans: Add the beans with their liquid. The liquid gives the stew more body and helps the ancho sauce cling to the pork.
Ancho chiles: Ancho chiles are dried poblano peppers. They have a deep, slightly sweet and smoky flavor with mild heat. Remove the stems and seeds before boiling them.
Roma tomatoes: Tomatoes balance the dried chiles and create the base of the sauce.
Garlic and onion: Both are cooked with the ancho chiles and tomatoes, then blended into the sauce. More minced garlic goes into the pan with the bacon and chorizo because there is no such thing as too much garlic here.
Jalapeño: Slice it for a little fresh heat. Remove the seeds and white membrane for a milder stew.
Cilantro: Cilantro cooks in the stew and is also added fresh at the end.
Avocado: Add it immediately before serving. The cool, creamy avocado is really good against the smoky sauce.
See recipe card for quantities.
How to Make Mexican Pork Stew
Bring a large pot of salted water to a boil. Add the stemmed and seeded ancho chiles, Roma tomatoes, garlic cloves and onion. Boil gently for about 15 minutes, until the chiles are pliable and the tomatoes and onion have softened.
Transfer the ancho chiles, tomatoes, garlic and onion to a blender. Add about 2 cups of the cooking water and blend until completely smooth. Be careful when blending hot ingredients. Remove the center cap from the blender lid, cover the opening loosely with a clean kitchen towel and begin on low speed. Set the sauce aside.
Heat the olive oil or butter in a large, deep griddle or Dutch oven over medium-high heat. Add the cubed pork in a single layer. Work in batches if the pan is crowded. Cook for about 8–10 minutes, turning occasionally, until browned on the outside. It does not need to be completely cooked yet. Transfer the pork to a plate.
Add the chopped bacon and crumbled chorizo to the same pan. Cook for about 6–8 minutes, stirring frequently, until the bacon is beginning to crisp and the chorizo is browned. Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Garlic burns quickly, so don’t walk away now.
Pour the blended sauce into the pan. Stir well and scrape up the browned pieces stuck to the bottom. Those browned bits are doing important work. Bring the sauce to a gentle simmer.
Return the pork and any accumulated juices to the pan. Add the sliced jalapeño, chopped cilantro and pinto beans with their liquid. Season with salt and black pepper.
Simmer uncovered over medium-low heat for approximately 30 minutes, stirring occasionally, until the pork is cooked and the sauce has reduced.
If the stew becomes too thick, add a little reserved chile cooking water or broth. If it looks too thin, let it simmer uncovered for a few more minutes. Taste and adjust the salt and pepper. Spoon the stew into bowls and finish it with diced avocado and fresh cilantro.
Top Tip
Use a wide pan and give the pork some room. If the pieces are packed tightly together, they will release moisture and steam instead of browning. Work in two batches if necessary. It takes a few extra minutes, but that sear adds a lot of flavor to the finished sauce.
Because pork tenderloin is lean, check it as the stew cooks. Pork is safe when its thickest pieces reach 145°F, followed by a short rest. Avoid boiling it aggressively, which can make the meat dry.
Substitutions
Pork tenderloin: Pork loin also works, although the two cuts are not exactly the same. Cut it into small, even cubes and allow additional cooking time if necessary. Pork shoulder will be richer, but it needs a much longer simmer to become tender.
Mexican chorizo: Use another fresh, uncooked Mexican-style sausage if needed. Spanish chorizo is cured and has a different texture, so it will not melt into the sauce in the same way.
Pinto beans: Black beans are the easiest substitute. Their flavor is slightly earthier, and they will change the appearance of the sauce.
Ancho chiles: Guajillo chiles can replace some of the anchos, but they are brighter and slightly sharper. For the closest flavor, I would use mostly ancho chiles.
Jalapeño: Use a serrano for more heat or a poblano for less.
Cilantro: If you truly cannot do cilantro, leave it out. Parsley will add freshness, but it will not taste the same.
Mexican Pork Stew Variations
Make it spicier: Leave the jalapeño seeds in, use a serrano or blend one chile de árbol into the sauce.
Turn it into tacos: Let the sauce reduce until the mixture is thick enough to spoon into tortillas. Add avocado, cilantro, diced onion and a squeeze of lime.
Add more vegetables: Diced bell pepper or zucchini can go into the pan after the bacon and chorizo have browned.
Use pork shoulder: Replace the tenderloin with cubed pork shoulder and simmer it until tender. You will need more liquid and considerably more cooking time.
Make it without beans: Leave out the pinto beans and reduce the amount of liquid. The result will be closer to a traditional mixed-meat discada, although this version still uses ancho chile sauce.
What to Serve with Mexican Pork Stew
Warm corn or flour tortillas are my first choice. You can use them to scoop up the pork or turn everything into tacos.
For a vegetable on the side, try my Calabacitas Recipe. The zucchini and corn give you something fresh next to the rich sauce.
If you want to lean all the way into the beans, my Mexican Charro Beans use pinto beans, bacon and sausage. I would serve a smaller portion since this stew already has beans, but nobody is going to complain.
My Chile de Árbol Salsa is a good option for anyone who wants more heat. Put it on the table and let everyone make their own decisions.
You could also serve the stew with rice, lime wedges, sliced radishes or a simple cabbage salad.
If this is the kind of recipe you make once and immediately want to save, write it down in my Cilantro Parsley Recipe Card Box Set. I designed it for exactly that.
Make Ahead
The ancho chile sauce can be made up to three days ahead. Let it cool, transfer it to an airtight container and refrigerate it until you are ready to cook.
You can also prepare the entire stew one day in advance. The flavor gets even better overnight. Wait to cut the avocado until serving so it stays fresh and green.
How to Store Pork and Bean Stew
Refrigerator: Let the stew cool, then store it in an airtight container for up to four days. Keep the avocado garnish separate.
Freezer: Freeze the cooled stew without avocado for up to three months. Leave a little room at the top of the container for expansion. Thaw it overnight in the refrigerator.
Reheating: Warm it gently in a covered saucepan over medium-low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much. Individual servings can also be reheated in the microwave.
Frequently Asked Questions About Discada
What meat is traditionally used in discada?
Discada normally includes a combination of meats rather than just one. Beef, pork, bacon, ham, sausage and Mexican chorizo are all common. This variation focuses on pork tenderloin, bacon and chorizo.
Do I need a discada pan?
No. A large, wide skillet, cast-iron pan or Dutch oven works well for this recipe. The most important thing is having enough surface area to brown the meat.
Is this Mexican pork stew spicy?
It has mild to moderate heat. Ancho chiles are relatively mild, while the jalapeño provides most of the spice. Remove the jalapeño seeds for less heat or add a serrano for more.
Can I use pork loin instead of pork tenderloin?
Yes, but pork loin is larger and slightly less tender. Cut it into even 1-inch cubes and cook until the pork is tender and reaches a safe internal temperature.
Should I drain the pinto beans?
No. Add the beans with their liquid. It helps create the stew’s texture and adds flavor to the ancho chile sauce.
Can I make discada without an outdoor burner?
Absolutely. This recipe was written for a large skillet or Dutch oven on a regular stovetop.
Mexican Pork Stew (Discada with Pinto Beans)
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings 1x
Description
This Mexican pork stew recipe combines tender pork, bacon, chorizo and pinto beans in a smoky ancho chile and tomato sauce.
Ingredients
Ancho Chile Sauce
- 4 dried ancho chiles, stemmed and seeded
- 4 Roma tomatoes
- 3 garlic cloves, peeled
- ½ yellow onion
- Salt, for the cooking water
- Approximately 2 cups reserved cooking water
Pork Stew
- 3 tablespoons olive oil or butter
- 1 pound pork tenderloin, cut into 1-inch cubes
- 4 slices bacon, chopped
- ½ cup soft Mexican chorizo, casing removed and crumbled
- 3 garlic cloves, minced
- 1 jalapeño, sliced
- 1 bunch cilantro, chopped, divided
- 1 (15-ounce) can pinto beans, undrained
- Salt and freshly ground black pepper, to taste
- Water or broth, as needed
Garnish
- 1 avocado, diced
- Chopped fresh cilantro
Instructions
- Bring a large pot of salted water to a boil. Add the ancho chiles, tomatoes, garlic cloves and onion. Boil gently for 15 minutes, until softened.
- Transfer the cooked chiles and vegetables to a blender. Add approximately 2 cups of the cooking water and carefully blend until smooth. Set aside.
- Heat the olive oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add the pork in a single layer and cook for 8–10 minutes, turning occasionally, until browned. Work in batches if necessary. Transfer the pork to a plate.
- Add the bacon and chorizo to the same pan. Cook for 6–8 minutes, stirring frequently, until browned and the bacon begins to crisp.
- Add the minced garlic and cook for 30–60 seconds, until fragrant.
- Pour the ancho chile sauce into the pan. Stir and scrape up the browned bits from the bottom, then bring the sauce to a gentle simmer.
- Return the pork to the pan. Add the jalapeño, most of the chopped cilantro and the pinto beans with their liquid. Season with salt and pepper.
- Simmer uncovered over medium-low heat for approximately 30 minutes, stirring occasionally, until the pork is cooked and the sauce has reduced. Add a little water or broth if it becomes too thick.
- Taste and adjust the seasoning. Garnish with diced avocado and the remaining cilantro.
Notes
You may need to add some water or broth if you feel the liquid is too thick.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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