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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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!!
This recipe is very tasty. Did not have the fresh cilantro but was still very good and flavorful!!
Wonderful combination of flavors. The lemon was a great way to offset cumin that sometimes can seem a little heavy. Serendipity for me. I had pulled pork remaining and thought that something with cumin might be nice and luckily google gave me this site with this great recipe. I simmered my already cooked pulled pork in the broth for 20 minutes. I added left over grilled zucchini, cut, for the last part of the simmering instead of using with noodles or rice because my guys are off carbs. Great! I used up left over zucchini, left over cilantro, left over sour cream, left over pork and had everything else on hand. Quick meal in no time plus a cleaner fridge. This is going to be a regular at our house for using up the pulled pork. Can’t wait to try some of the other creative flavor combos I’ve seen on yor blog.
We have this cookbook and have been making this recipe for years. It’s a MAJOR favorite, and my Husband, who doesn’t care for rice, likes his in tortillas instead. It’s a nice variation.
I just stummbled across your site and I’m very impressed! I made this for my family tonight, EXCELLENT! 🙂
Zoe
I’m putting you on my ‘favorites list’ ! Wow! Yum!
OOooooo Yummy!
This looks super delish! This is something my family will love. I like the suggestion of rice or noodles. I will be printing the reipe today. Very elegant but easy. I can see this with sides of baby carrots, salad, rolls and your Microwavable custard pie. Yum. You’re awesome!
This looks great! Will definitely have to try!!