Pork and Black Bean Stew

(from Lucianolinda’s recipe box)

Source: Parade magazine- Mark Boughton

Serves 10 people

Categories: Soups- Stews- Chowders- Chili

Ingredients

  • 1 (6 oz.) can tomato paste
  • 4 cups low-sodium chicken broth
  • Juice and finely grated rind of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. crushed red pepper
  • 5 cloves garlic, minced
  • 1 lb. dried black beans
  • 1 large onion, sliced
  • 2 lb. boneless pork shoulder, cut in half
  • 1/2 tsp. salt
  • 2 Tbsp. canola oil
  • 16 oz. yellow rice (like Goya)

Directions

  1. In slow cooker, stir together tomato paste, broth, lime zest and juice, chili powder, red pepper and garlic. Stir in beans and onion.
  2. Sprinkle pork with salt. Heat oil in a skillet and brown pork on all sides. Put pork in slow cooker, cover and cook on low until pork shreds easily, 7 to 8 hours. Taste and adjust seasoning. Shred pork and stir it back into the slow cooker. Cook rice and serve with stew. Top with sour cream, if desired.

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