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
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Ingredients
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3 pounds
boneless pork shoulder (Boston Butt), cubed into bite size pieces
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1 tablespoon
olive oil
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1
red onion, halved and sliced
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2
large cloves garlic, minced
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2 tablespoons
cumin
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2 teaspoons
oregano
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1 1/2 teaspoons
chili powder
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1/2 teaspoon
salt
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1/4 teaspoon
black pepper
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2 cups
chicken broth
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1
15-ounce can black beans, rinsed and drained
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1 cup
roasted, peeled and seeded hatch chilies, diced or one cup of canned mild-medium green chilies
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1 cup
corn off the cob, or frozen corn
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diced tomatoes
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diced avocado
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fresh cilantro leaves
Directions
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Preheat the oven to 325°.
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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.
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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.
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