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+ servings
Pozole Sonorense

Sonora Pork Stew

Chef Adriana Martin
Sonora Pork Stew or Pozole Sonorense made with fresh pork loin, pinto beans and wheat.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Pork, Main Dish
Cuisine Mexican Cuisine
Servings 10 servings


  • 2 Smithfield All Natural Fresh Pork Loins medium size
  • 2 cups cooked wheat
  • 4 cups cooked pinto beans
  • 3 roasted poblano pepper chopped
  • 1 tablespoon cooking oil
  • 1 tablespoon cumin
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground black peppers
  • 2 tablespoons chicken bouillon
  • 6 cups water


  • Cut the Smithfield All Natural Fresh Pork Loins in cubes and season with the cooking oil, cumin, granulated garlic and chicken bouillon. Sear the seasoned pork and cook for 45 minutes in the pressure cooker with 4-5 cups of water. Follow safety when using the pressure cooker.
  • When the pork is cooked shred with two forks and set aside. In a dutch oven add the pinto beans, the cooked wheat, the poblano peppers and add the shredded pork with some of the cooking broth. You can add one cup more of water if desired.
  • Combine all ingredients well and simmer for 30 minutes. You can add more chicken bouillon or sea salt if needed. Serve the Sonora Pork Stew hot and garnish with chopped fresh cilantro and serrano peppers.


Pair the meal with homemade flour tortillas. This dish can be cooked in the slow cooker. The more the stew simmers the better the flavor will become, so it is suggested to prepare one or two days in advance.
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