Southwestern Pinto Bean and Pork Stew

An image depicting the Bryan Southwestern Pinto Bean and Pork Stew


  • 1 tablespoon olive oil
  • 2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound pinto beans, soaked, drained and rinsed
  • 8 cups chicken stock
  • 1 pound tomatillos, husks removed and rinsed
  • 1 jalapeño pepper, stem removed
  • 1 bunch cilantro, stems and leaves
  • Juice of 2 limes

Number of Servings : 8


  1. Heat oil in 8-quart stock pot. Add pork, cumin, salt and pepper. Sauté until pork is browned, about 5-10 minutes.
  2. Add onion and garlic and cook until softened, about 3 minutes. Add Pinto beans and stir to coat with oil. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 1 hour, stirring occasionally, until beans are tender.
  3. In a food processor, puree tomatillos, jalapeño pepper, bunch of cilantro and lime juice. Add to stock pot and simmer for an additional ½ hour, to blend flavors.
    Serving Suggestions: Top with sour cream, cilantro sprigs, diced avocado, tomatoes or sliced radishes.

Created by Chef Katy Keck New Word Grill, New York