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30 Minute Bongo Pork Stew

This delicious quick version of our stew features our Award-Winning Bongo Sauce as the flavorful base. It is perfect for those hectic weekday nights.

This recipe is from Blue Flamingo Foods


  • 1 Bottle Bongo Sauce (Roasted Poblano and Tomatillo Salsa Verde)
  • 1 Cup Reduced Sodium Chicken Broth
  • ½ Pound Pork Tenderloin, Trimmed and Cubed
  • ½ Cup Slivered Onions
  • ½ Cup Cubed Yellow Squash
  • ½ Cup Frozen, Diced Potatoes 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
  1. Trim and cube the pork tenderloin into bite-sized pieces
  2. Sliver the onion and set aside
  3. Chop yellow squash into bite-sized pieces and set aside
  4. In a lightly oiled pot cook the pork pieces and set aside
  5. Add the slivered onions and diced potatoes to the pot and cook for about 5 minutes, stirring occasionally. Add a little more oil, if necessary.
  6. Add one bottle of Bongo Sauce
  7. Add 8 ounces of chicken broth and stir all ingredients
  8. Bring pot to a boil, then back off to a slow simmer. With a lid slightly vented, simmer on low for approximately 15 minutes, stirring occasionally. The juice will reduce a little while simmering.
  9. Add the cooked pork tenderloin and yellow squash to the pot and continue simmering for 5-7 minutes or until the juice has reduced to the desired consistency.
  10. Add remaining chicken broth if needed during cooking.
  11. Serve in a bowl, then top the stew with a dollop of sour cream, the chopped tomatoes and avocado.


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1 comment

  • Love green chili

    Ginger Cordova

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