Southwestern Pinto Bean and Pork Stew
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 262.68kcal
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Ingredients
- 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
Instructions
- Heat oil in 8-quart stock pot. Add pork, cumin, salt and pepper. Sauté until pork is browned, about 5-10 minutes.
- 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.
- 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.
Notes
Serving Suggestion: Top with sour cream, cilantro sprigs, diced avocado, tomatoes or sliced radishes.
Created by Chef Katy Keck New Word Grill, New York
Nutrition
Calories: 262.68kcal | Carbohydrates: 22.02g | Protein: 31.26g | Fat: 5.73g | Cholesterol: 73.71mg | Sodium: 1286.84mg | Fiber: 7.03g | Calcium: 63.85mg