Southwestern Pork Stroganoff with Sour Cream and Mushrooms
Sneak Preview: This Southwestern twist on Pork Stroganoff features tender pork loin in a creamy cumin-spiced sauce with bacon, mushrooms, and a touch of cilantro. Serve it over rice, noodles, or mashed cauliflower for a cozy and flavorful meal.
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Have you been to Santa Fe, New Mexico? Walking the streets, you can smell the flavors of the Southwest, beckoning you to the many restaurants. I get nostalgic whenever I think about it or make this recipe.
Why You’ll Keep Coming Back to This Recipe
- Incredible Flavor: Cumin, bacon, and sour cream create a rich and aromatic sauce that takes traditional stroganoff to the next level.
- Pork Perfection: A great way to use pork loin—lean, tender, and budget-friendly!
- Quick & Easy: Ready in about an hour, making it great for weeknight meals.
- Versatile Serving Options: Pairs beautifully with rice, noodles, or mashed cauliflower.
- Leftover-Friendly: Tastes even better the next day!
Happy Cooks Speak Up
“My husband and I love this dish! So flavorful and love the fact that pork is the protein ingredient. The cumin adds so much! You won’t be disappointed in the final product!!” — DEBBIE
Ingredients and Substitutions
- PORK:
- Lean pork loin is best.
- Pork tenderloin works too (adjust cooking time accordingly).
- Leftover pork chops also work!
- BACON:
- My favorite ingredient
- MUSHROOMS:
- Use fresh white or cremini mushrooms (interchangeable).
- Canned mushrooms work in a pinch.
- CUMIN:
- Essential for the Southwestern flavor. Don’t leave it out!
- SOUR CREAM:
- Substitute with crème fraîche or full-fat Greek yogurt.
- CILANTRO:
- Brings a fresh, herby finish.
- If you’re not a fan, use parsley instead.
How To Make Southwestern Pork Stroganoff
1. Cook the Bacon: Fry bacon pieces in a large skillet until crispy. Remove and set aside, keeping the bacon grease in the pan.
2. Sauté the Aromatics: Add onions, garlic, and salt to the skillet. Cook until soft, about 3-4 minutes.
3. Brown the Mushrooms: Toss mushrooms into the skillet and cook until they start to brown. Remove and set aside.
4. Sear the Pork: Brown pork strips in batches to avoid overcrowding. Add a little oil or reserved bacon grease if needed.
5. Simmer: Return bacon, onions, and mushrooms to the skillet. Stir in cumin, pepper, lemon juice, and chicken broth. Cover and simmer for 20-30 minutes.
6. Thicken the Sauce: Mix flour and water in a small bowl. Stir into the skillet and simmer for 10 more minutes until thickened.
7. Finish with Sour Cream: Remove from heat and stir in sour cream. Garnish with fresh cilantro and reserved bacon.
8. Serve: Spoon over rice, noodles, or mashed cauliflower. Enjoy!
📌Kitchen Tip📌: How To Cut Cilantro Easily
Try using a pizza wheel to chop fresh cilantro. It works great, especially when the blade is good and sharp.
Southwestern Pork Stroganoff with Sour Cream and Mushrooms
Ingredients
- 3 slices bacon, diced
- 1 small (70 g) onion, chopped
- 1 clove garlic, minced
- ¼ teaspoon salt
- 8 oz. (227 g) white button mushrooms, sliced
- 1 pound (454 g) lean pork loin
- 1 teaspoon ground cumin
- 1 teaspoon seasoning salt
- 1 teaspoon freshly ground pepper
- 1 cup (227 g) chicken stock or broth
- ¼ cup (61 g) fresh lemon juice
- 2 tablespoons (16 g) all-purpose flour
- ¾ cup (170 g) water
- ½ cup (114 g) sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook 3 slices bacon, diced in a large skillet. Remove set it aside.
- Fry 1 small (70 g) onion, chopped, 1 clove garlic, minced, and 1/4 teaspoon salt in bacon grease until soft.
- Add 8 oz. (227 g) white button mushrooms, sliced and cook until browned. Remove
- Sear 1 pound (454 g) lean pork loin in batches until browned.
- Return fried bacon, onions, and mushrooms to skillet. Add 1 teaspoon ground cumin, 1 teaspoon seasoning salt, 1 teaspoon freshly ground pepper, 1 cup (227 g) chicken stock or broth and 1/4 cup (61 g) fresh lemon juice. Simmer 20-30 minutes.
- Mix 2 tablespoons (16 g) all-purpose flour and ¾ cup (170 g) water, then add to skillet. Simmer 10 more minutes.
- Remove from heat. Stir in 1/2 cup (114 g) sour cream and top with 2 tablespoons chopped fresh cilantro.
- Serve over rice, noodles, or mashed cauliflower.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Inspired by “Puerco en Salsa de Comino” from Cooking Texas Style cookbook(paid link), this dish has become a favorite in my kitchen. I gave it a new name (and a few tweaks) to make it even better!
FAQ
- Can I make this ahead of time?
- Yes! The flavors develop even more after sitting. Reheat gently to avoid curdling the sour cream.
- Can I freeze Pork Stroganoff?
- Yes, but leave out the sour cream until reheating to prevent separation.
- How do I reheat leftovers?
- Warm on the stove over low heat, stirring frequently. Add a splash of broth if needed.
Final Thoughts
If you love beef stroganoff but want something different, this pork version with a Southwestern twist will hit the spot. The cumin adds warmth, the bacon brings smoky richness, and the sour cream ties everything together beautifully.
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.