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Santa Fe Pork and Black Bean Stew
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Savory pork and black bean stew with tender pork shoulder, onions, bell peppers, jalapeños, and flavorful spices in a rich molasses-lime broth. Ideal comfort food for chilly days!
Ingredients:
  • More salt to taste
  • 1 to 2 limes
  • Cilantro for garnish
  • 2 tablespoons extra virgin olive oil
  • 2 pounds of pork shoulder, trimmed of excess fat, cut into 1 1/2-inch cubes
  • 1 teaspoon kosher salt
  • 1 large onion, chopped (about 2 cups)
  • 4 cloves garlic
  • 1-2 jalapeño chili peppers, less or more to taste, seeded, stems removed
  • 2 tablespoons cornmeal
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne (less or more to taste)
  • 1 1/2 tablespoons molasses
  • 1 red bell pepper, diced, about 3/4 cup
  • 2 long 1-inch wide strips of orange zest (optional)
  • 1 cup water
  • 1 15-ounce can black beans (we recommend Bush's or S&W premium), liquid included
Instructions:
  • Season the pork pieces with 1 teaspoon of salt and allow them to rest while you prepare the remaining ingredients.
  • In a heavy stew pot over medium-high heat, heat 2 tablespoons of olive oil. Add the pork pieces and sear on all sides until golden brown.
  • Add the onions to the pot with the browned pork and cook on medium heat until translucent, about 7-10 minutes.
  • Prepare the garlic jalapeño spice blend. In a food processor, combine minced garlic, jalapeños, oregano, cumin, cinnamon, cayenne, and cornmeal. Pulse until finely ground.
  • Combine the spice mixture with the pork and onions after the onions are cooked.
  • Stir in molasses, bell pepper, and zest. Cover the pot and simmer on the lowest heat for about 1 1/2 hours, stirring occasionally and scraping up any browned bits.
  • Discard the orange zest, then stir in the black beans. Simmer the pork with the beans on low heat for an additional 20 minutes.
  • Take the mixture off the heat and gently mix in the lime juice. Adjust the seasoning with more salt to suit your taste. Serve the dish topped with fresh cilantro and enjoy with warm corn tortillas.

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