Bongo Pork Stew
This delicious slow-cook stew features our Award-Winning Bongo Sauce as the flavorful base. It is perfect for the chilly nights ahead. Serves four.
Check out our 30 Minute Meal Option for those busy weekday nights.
- 1 Bottle Bongo Sauce (Roasted Poblano and Tomatillo Salsa Verde)
- 1 Can Reduced Sodium Chicken Broth
- 1 Pound Pork Shoulder Trimmed and Cut into Bite-Sized Pieces
- 1 Cup Slivered Onions
- 1 Cup Chopped Yellow Squash
- 1 Cup Frozen, Diced Potato from Your Local Store (or diced fresh potato)
- Chopped Cherry Tomatoes
- Dollop of Sour Cream or Plain Greek Yogurt
- Avocado Sliced or Cubed
- Hot Flour Tortilla or cooked rice on the side
Process – Stove Top Preparation for Two
- Trim and cube the pork shoulder into bite-sized pieces
- Sliver the onion and set aside
- Chop the yellow squash into bite-sized pieces and set aside
- In a lightly oiled pot cook the cubed pork tenderloin and then set aside
- Add the slivered onions to the pot and cook for 5 minutes
- Add one bottle of Bongo Sauce
- Add one cup of the chicken broth and stir all ingredients
- Bring pot to a boil, then back off and set at a low simmer. Cover the pot and simmer, slightly vented, for approximately 2 hours, stirring occasionally
- Add remaining chicken broth as needed during cooking. You will most likely use the entire can.
- After about 90 minutes add the potato cubes to the pot and stir. The potato should simmer in the pot for about the last 30 minutes
- Add yellow squash to the stew with about 10-15 minutes remaining
Once the squash has been added to the stew chop the tomatoes and avocado for garnish.
When the meat is tender serve in a bowl, then top the stew with a dollop of sour cream, the chopped tomatoes and avocado. If desired you can garnish with a little chopped cilantro, too. Heat a fresh flour tortilla and you are ready to go!
Variations – as always, feel free to modify this recipe any way you prefer, but the key ingredient is the Bongo Sauce. It delivers all the flavor and seasoning that you need. You can also choose to use a slow cooker or crock pot. If you do, then crack the lid open a little to let some moisture escape and let the sauce reduce. Keeping the lid sealed tightly will result in the stew being a little thinner than desired.