One-Pot Wonders

Tex-Mex Braised Pork Stew

May 13, 2016
1 Ratings
Photo by garlic and zest
  • Serves 6
Author Notes

This savory stew is loaded with tender chunks of braised pork and creamy black beans with a subtle heat from hatch chilies.
garlic and zest

What You'll Need
  • 3 pounds boneless pork shoulder (Boston Butt), cubed into bite size pieces
  • 1 tablespoon olive oil
  • 1 red onion, halved and sliced
  • 2 large cloves garlic, minced
  • 2 tablespoons cumin
  • 2 teaspoons oregano
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup roasted, peeled and seeded hatch chilies, diced or one cup of canned mild-medium green chilies
  • 1 cup corn off the cob, or frozen corn
  • diced tomatoes
  • diced avocado
  • fresh cilantro leaves
  1. Preheat the oven to 325°.
  2. In a large dutch oven, heat the olive oil over medium high heat. Add the pork and cook until browned. Add the garlic and onions, stir into the pork, cover and simmer for 3-4 minutes until tender. Add the cumin, oregano, chili powder, salt, pepper, chicken broth, black beans and chilies. Stir to combine, cover tightly with lid and place in the oven.
  3. Cook for 2 1/2-3 hours until pork is tender. Stir in the corn and serve in bowls with tomatoes, avocado and cilantro to garnish.

See what other Food52ers are saying.

  • Jestei
  • garlic and zest
    garlic and zest

2 Reviews

Jestei October 16, 2016
can this be made in a slow cooker?
garlic A. October 16, 2016
Absolutely! - basically anything that's slow-cooked and braised can be made in a slow cooker. Just brown the meat on the stove then transfer it and the rest of the ingredients to the slow-cooker. Cook on low for 6-8 hours.