Oaxacan Stew with Pork and Olives
A quick, hearty stew with pork meatballs, green olives, and a rich red sauce. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 22g
Ingredients
- 1 lb ground pork
- 1 medium onion
- ½ cup green olives
- 2 cups tomato sauce
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- 1
Finely chop the 1 medium onion. In a bowl, mix the 1 lb ground pork with half the chopped onion and a pinch of salt. Roll into 1-inch meatballs.
- 2
Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.
- 3
In the same skillet, add the remaining onion and cook until soft, about 3 minutes. Stir in the 2 cups tomato sauce, 1 tsp chili powder, and 0.5 cup green olives.
- 4
Return the meatballs to the skillet. Simmer over medium-low until the sauce thickens slightly and meatballs are cooked through, about 10 minutes. Serve hot.
Tools you’ll need
- Large skillet
- Mixing bowl
- Knife
- Cutting board
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