If you’re looking for something different from the usual, try this Pork Black and Bean Stew! It’s spicy, comforting, and definitely hits the spot when it’s cold outside.
Not only is the stew pretty easy to make - the pork almost does the braising itself, but it’s a great way to get in your serving of beans for the week! Beans pack in tons of folate and have a bunch of fiber to boot! Not a bad way to balance out a meat stew.
I like my Mexican food spicy - so I used Spiceology’s sweet and spicy habanero blend. It’s super yummy and builds flavor that is different, and in my opinion, more rich than just using cayenne. You can make this stew as spicy or as mild as you like it. It’s going to turn out good no matter what.
Pork Black and Bean Stew (Frijol Con Puerco)
Time: 1 Hour, 30 Minutes
Adapted from Saveur
2 lb. boneless pork shoulder, cut into 2" cubes
1⁄2 cup canola oil, divided
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, finely chopped
2 tsp Spiceology habanero powder, or more to taste
2 medium white onions, thinly sliced
1 lb. dried black beans, soaked overnight
4 sprigs epazote or cilantro
1 lb. plum tomatoes, cored
1 medium jalapeño
2 baby radishes, very thinly sliced, for garnish
Cilantro leaves, to garnish
Cooked white rice, for serving
Lime wedges, for serving
Season pork on all sides salt and pepper.
In a large saucepan, heat 2 tbsp oil over medium-high heat. Working in batches, add pork to the pan, and cook, turning as needed, until browned on all sides, about 6 minutes. Using a slotted spoon, transfer pork to a plate. Cover and set aside.
Add two-thirds of the garlic, the habanero powder, and one-quarter of the onions to pan, and cook, stirring until soft, about 5 minutes.
Return pork to pot along with beans, epazote, and 8 cups water, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until beans and pork are tender, about 1 hour and 15 minutes.
Meanwhile, heat a 12" skillet over medium-high heat. Add tomatoes and jalapeño, and cook, turning as needed, until blackened all over, about 12 minutes. Allow jalapeño to cool. Stem and remove seeds if desired.
Transfer tomatoes and jalapeño to a blender along with remaining garlic and onions, and purée until sauce is smooth.
Return skillet to heat and add remaining oil; when the oil is hot, add sauce, and fry, stirring constantly, until sauce is slightly reduced, about 8 minutes. Season with salt and pepper, and keep tomato sauce warm.
To serve, transfer beans and pork to a large, deep serving platter and drizzle with tomato sauce. Top with radishes and cilantro leaves, and serve with rice and lime wedges.
If you loved this recipe, you will love my recipes for Real California Cheese Mushroom & Pesto Quesadillas, Chicken Mole Verde Tacos, and Chipotle-Spiced Bean Tacos!