Pork and Black Bean Stew
Pork and Black Bean Stew is a hearty one-pot meal packed with comforting flavors.Tender pork is slowly simmered until juicy and fork-tender.Black beans add creamy texture, protein, and satisfying heartiness.Tomatoes, garlic, onions, cumin, and paprika create a flavorful broth.A gentle simmer allows all the ingredients to blend beautifully.Serve it with rice or crusty bread for a complete and comforting dinner.
Ingredients
- 2 lb (900 g) boneless pork shoulder, cut into 1½-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 3 cups cooked black beans, or 2 cans (15 oz / 425 g each), drained and rinsed
- 3 cups chicken or pork broth
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- Fresh cilantro or parsley
- Sliced green onions
- Fresh chili
- Sour cream, optional
Instructions
Prepare the Pork
- Pat the pork pieces dry with paper towels.Season them with salt, black pepper, cumin, and smoked paprika.
Brown the Pork
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.Add the pork in batches, making sure not to overcrowd the pot.Brown the pork on several sides for approximately 5–7 minutes per batch.Transfer the browned pork to a plate.
Sauté the Aromatics
- Reduce the heat to medium.Add the chopped onion and cook for 3–4 minutes until softened.Add the diced bell pepper and carrots.Cook for another 4–5 minutes.
Add the Garlic
- Stir in the minced garlic and cook for approximately 30 seconds until fragrant.
Add Tomato Paste
- Add the tomato paste and stir well.Cook for 1–2 minutes. This helps deepen the tomato flavor and gives the stew a richer color.
Return the Pork
- Return the browned pork and any accumulated juices to the pot.Pour in the broth.Stir gently and bring the mixture to a simmer.
Add the Black Beans
- Stir in the drained black beans.Continue simmering uncovered for another 15–20 minutes.This allows the beans to absorb the flavors while the broth thickens
Garnish and Serve
- Ladle the hot stew into bowls.Top with fresh cilantro or parsley, green onions, and sliced chili.Serve with steamed rice, crusty bread, cornbread, or warm tortillas.
Notes
- Pork shoulder: Pork shoulder is ideal because its marbling keeps the meat tender during slow cooking.
- Black beans: Canned beans make this recipe convenient, while freshly cooked beans can also be used.
- Browning: Don't skip browning the pork because it develops important savory flavor.
- Broth: Chicken, pork, or vegetable broth can be used.
- Consistency: Simmer uncovered at the end if you prefer a thicker stew.
- Heat: Adjust chili powder and fresh chili according to your preference.
- Lime: Fresh lime juice adds brightness to the rich stew.
- Resting: Let the finished stew rest for a few minutes before serving.