Quick Yucatán Pork Stew with Roasted Sides
Tender pork braised in achiote-tomato sauce with warm spices, served with crispy roasted potatoes and fresh salad. A weeknight take on lomitos de Valladolid that skips the long simmer.
- Total time
- 28 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb pork shoulder, cut into 1-inch cubes
- 3 tbsp achiote paste
- 1 can (14.5 oz) canned tomatoes, crushed
- ½ medium white onion, halved
- 1 cup chicken broth
- 1.5 lb baby potatoes
- 1 whole fresh lime (juiced), plus lime wedges for serving
Instructions
- 1
Toss potatoes with oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 20 minutes.
- 2
Heat oil in a large skillet over medium-high. Working in batches, sear pork until golden on all sides, ~8 minutes total. Remove to a plate.
- 3
Stir achiote paste into the skillet for 1 minute until fragrant. Add tomatoes, broth, onion, and pork back in. Bring to a simmer.
- 4
Simmer uncovered for 8 minutes until pork is tender and sauce thickens. Squeeze lime juice over the top.
- 5
Plate stew alongside roasted potatoes. Serve with fresh tomato and cucumber slices, green salad, and lime wedges.
Tools you’ll need
- sheet pan
- large skillet (12-inch cast iron or stainless steel)
- tongs
- wooden spoon
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