Santa Fe Pork and Black Bean Stew Recipe

 

Hearty pork and black bean stew with pork shoulder, onions, red bell peppers, jalapeños, garlic, cornmeal, black beans, spices, molasses, and a splash of lime juice. Perfect for a cold day!

What you will need

2 Tbsp 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 Tbsp cornmeal

1 teaspoon ground cinnamon

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

More salt to taste

1 to 2 limes

Cilantro for garnish

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