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

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

Beans & Legumes

gram

dried black beans

Fresh Vegetables

diced jalapeno

garlic

Stocks & Broths

milliliter

chicken stock

fresh cilantro

Oils

vegetable oil

Seasonings

mexican oregano

Fresh Fruit

lime

salt

chili powder

Canned Vegetables

fire roasted diced tomatoes

ground cumin

white onion

Pork

Pork Shoulder Butt Roast

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Vitamins

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

Protein

Calories

Water

Vitamin A

Pantothenic acid (B5)

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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