Sunday, March 20, 2022

Okra Mexicana #SundayFunday

Okra and tomatoes make a great marriage.  The addition of Mexican flavors make this dish one that you will be coming back to each time you are looking for a side dish for your fiestas.

Okra Mexicana

The Sunday Funday Bloggers are cooking up Okra today.......
Sunday Funday Logo
Sneha of Sneha's Recipe is hosting this month and asked us to share Okra recipes.  I don't think that I had ever eaten okra outside of Gumbo before so I was excited to find a recipe to try and to see what everyone else shares.  Let's take a look........

Okra, peppers and onions

I was making an Ecuadorian Braised Pork Dish, Fritada de Chancho and was looking for a side dish to serve with it.  I knew that this okra event was approaching so I did a google search for Ecuadorian recipes that contain okra and this Mexican Style Okra by Mexican Made Meatless popped up.

Okra Mexicana

I read through the recipe and knew that it would be very nice with the flavorings in the braised pork.  I adapted the recipe to work with the ingredients I had on hand and was very pleased with how it turned out.  This will be a go to recipe for me when looking for a side dish for Mexican style dinners.

Okra Mexicana Pin

I used fresh okra in my dish but frozen will work as well.  I chose to use a poblano pepper as that was what I had on hand but the recipe called for jalapeno, which would be delicious.  It is not tomato season in Michigan right now so I substituted canned tomatoes for fresh.  I love recipes that can be adapted to use with your preferences and product availability.  This is one that you can change up each time you make it to suit your needs.

Okra, Vegetables, Tomatoes, Peppers, Onions, Side Dishes
Vegetable sides
Yield: 4 servings
Author: A Day in the Life on the Farm
Okra Mexicana

Okra Mexicana

Okra and tomatoes make a great marriage. The addition of Mexican flavors make this dish one that you will be coming back to each time you are looking for a side dish for your fiestas.
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min


  • 1 T. olive oil
  • 1/4 of a Vidalia onion, diced
  • salt and pepper, to taste
  • 1 poblano pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 c. sliced okra
  • 1 (15 oz) can diced tomatoes, drained


  1. Heat the oil in a large skillet over med high heat. Add the onion and poblano pepper, season with salt and pepper and saute until fragrant and translucent. Stir in the garlic and cook for another 30 seconds or so.
  2. Add the okra to the pot and cook until it begins to soften and release it's liquid.
  3. Stir in the tomatoes and cook until okra is completely tender.


Adapted from Mexican Made Meatless

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  1. Love this tomatoes dish of okra Wendy, will try this soon!

  2. My grandmother used to make a similar dish but with Cajun seasonings and it was called simply stewed okra and tomatoes. I must confess that as a child, I wasn't a fan but I'd love it now! Yours looks wonderful, Wendy!


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