Name: Mexican Pork and Black Bean Stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 4 tbsp vegetable oil; 1/2 lime, juiced; 2 1/4 cups dried black beans; 1/2 cup diced jalapeno; 8 cloves garlic; 4 cups low sodium chicken stock; 1/2 tsp Mexican oregano; 2 tsp New Mexican red chili powder; 2 tsp cumin; 2 tsp salt; 1 28 ounce can fire roasted tomatoes; 2 large white onions; 4 lbs boneless pork shoulder; 1 handful chopped cilantro

Bean Stew

Can I use canned beans instead of dried beans?

What vegetables can I use in my Bean Stew?

What spices and seasonings should I use in my Bean Stew?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

Mexican pork and black bean stew is a play on the famous Cuban black bean stew. Big Mexican flavours in a dish inspired by a classic.

Gluten Free

Lactose Free

Oils

milliliter

vegetable oil

Fresh Fruit

gram

lime

Beans & Legumes

dried black beans

Fresh Vegetables

jalapeno

garlic

Stocks & Broths

Reduced Sodium Chicken Broth

Seasonings

mexican oregano

chili powder

ground cumin

salt

Canned Vegetables

fire roasted diced tomatoes

white onion

Pork

Pork Shoulder Butt Roast

chopped fresh cilantro

Protein

Pantothenic acid (B5)

Vitamins

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Choline

Dietary Folate Equivalents

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Manganese

Minerals

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Calories

Water

Vitamin A

Lycopene

Cholesterol

Trans fatty acids

Selenium

Lutein+zeaxanthin

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

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Mexican Pork and Black Bean Stew

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