Pork & Black Bean Stew

This stew is the perfect end to a cold winters’ day. Warm, comforting and as spicy as you like it, the pork is slow cooked in Mexican flavors. 

Ingredients

• 2 lbs pork shoulder
• 2 T olive oil
• salt & pepper
• 1 T butter
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp salt
• 1 can diced tomatoes
• 1-2 jalapeños, seeded
• 2 T cornmeal
• 2 cups chicken stock

Trim the excess fat off of the pork shoulder and cube into 1 inch pieces. Salt and pepper the pork cubes. Heat olive oil in a pot and add pork. Sear over medium to high heat. Remove meat from the pot. Add 1 Tablespoon of butter and onion. Cook on low heat for 5 minutes. Add red bell pepper and cook down until the onions are translucent and aromatic. Meanwhile, add the following to a blender: garlic, cumin, chili powder, oregano, salt, tomatoes, jalapeños and cornmeal. Blend until mixed and add chicken stock. Blend again. Put pork back into the pot with the onions and red pepper. Add the blended spice mixture. Stir and bring to a boil. Reduce heat, simmer for 90 minutes. Add black beans and simmer for 15 more minutes. Serve with lime wedges and cilantro for garnish. 

1. […] set, try some recreations of recipes from the book, like the white soup served at Netherfield or these tea-time…

2. 

   Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…

3. 

   Hi Jenni, I heard your husband Greg talking about your new blog and so I thought I would check it…

4. 

   It’s been awhile since I’ve made the instant pot version, I’m sorry.

5. 

   I plan to make this for my book club. Great idea. Do you happen to have the directions for the…