MEXICAN PORK AND BLACK 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.
Provided by romain | glebekitchen
Categories Main
Time 2h20m
Number Of Ingredients 14
Steps:
- If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
- If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
- Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside.
- While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
- Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
- Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally.
- Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
- Add the black beans and simmer 10 minutes.
- Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so.
- Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.
Nutrition Facts : ServingSize 8 servings, Calories 575 kcal, Carbohydrate 40 g, Protein 66 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 136 mg, Sodium 756 mg, Fiber 9 g, Sugar 3 g
MEXICAN PORK AND BEANS
Steps:
- Begin by removing the chorizo from their casings. Set a medium saucepan over medium heat and coat with a little canola oil. Add the chorizo and use a spoon to break up the pieces into smaller chunks. Add the garlic and jalapeno. Allow the chorizo to cook and render for 4 to 5 minutes. When the oil is fragrant and red from the chorizo spices, add the cumin and black beans (including the liquid from one of the cans). Add 1/2 cup water, bring to a simmer and cook for 15 minutes to allow the flavors to come together. Add the lime juice and season with salt and pepper.
- Serve the beans in a large bowl garnished with crumbled Cotija cheese and chopped cilantro.
MEXICAN PORK AND BLACK BEANS
Make and share this Mexican Pork and Black Beans recipe from Food.com.
Provided by Plantman
Categories Pork
Time P1DT8h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans over night and drain.
- Put beans into cast iron pot.
- Toss pork with chilli powder, cumin, coriander and salt.
- Lightly brown onion and garlic with pork in ungreased skillet.
- Mix tomatillos into crockpot.
- Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
- Serve with rice and garnish with coriander.
MEXICAN PORK & BLACK BEANS
Make and share this Mexican Pork & Black Beans recipe from Food.com.
Provided by Dancer
Categories Pork
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put beans in crockpot.
- Toss pork with chili powder, coriander and salt.
- Lightly brown onion and garlic with pork in ungreased skillet.
- Mix tomatoes into crockpot with their juice.
- Add meat, pepper and 2 cups water.
- Cover and cook 9 hours on low.
- Ladle over rice and garnish with cilantro.
Nutrition Facts : Calories 343, Fat 5.8, SaturatedFat 1.9, Cholesterol 71.5, Sodium 1502.3, Carbohydrate 38.1, Fiber 11.9, Sugar 6.6, Protein 35.5
SMOKY PORK & BLACK BEAN TACOS
Mexican pork chilli with a smoky barbecued flavour, served in crispy tortilla shells with ripe avocado
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
- Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
- Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.
Nutrition Facts : Calories 592 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
LEFT OVER PORK AND BLACK BEAN TACO SOUP
I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.
Provided by viviansmomma
Categories Pork
Time 2h
Yield 1 medium pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
- Chop onion. Add all remaining ingredients EXCEPT SALT.
- Simmer for about 20 minutes and salt to Taste.
- Garnish bowl with shredded cheese and sour cream.
MEXICAN PORK & PINTO BEANS
We've lived in Arizona for decades, so Mexican-style cooking has become the same as "Arizona-style cooking" for us. Nothing tastes better than chili-spiced pork with tortillas. -Anne Fatout, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 16 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, combine the first eight ingredients; cover with water. Bring to a boil. Reduce heat; simmer, covered, 3 to 4 hours or until meat and beans are tender., Remove pork; cool slightly. Stir carrots, celery and tomatoes into bean mixture; return to a boil. Reduce heat; simmer, covered, until vegetables are crisp-tender. Add zucchini; cook 8-10 minutes longer or until crisp-tender., Meanwhile, remove pork from bone; discard bone. Cut pork into bite-size pieces; return to pot and heat through. Serve with tortillas., Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve with tortillas.
Nutrition Facts : Calories 211 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 19g protein. Diabetic Exchanges
PORK, BLACK BEAN, AND RICE CASSEROLE
Hubby and I go grocery shopping only once a week because of the stay-at-home order due to the Coronavirus. We got lucky and found a 25-pound pork shoulder roast for $0.59 per pound! Though it's only the 2 of us at home, we could not pass up such a great bargain. We cut the roast up into 2-pound chunks and individually vacuum packed them with our FoodSaver. I made this with items in my pantry and it is filling and delicious.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 16
Steps:
- Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly, until the water evaporates. Cook until pork starts to brown in its rendered fat, about 10 minutes. Add onion and cook for 5 to 10 minutes more. Add minced garlic and cook until fragrant, about 1 minute.
- Add black beans, cream of chicken soup, tomatoes, Hatch chiles, instant rice, corn, salsa, 1/4 cup water, 1/2 teaspoon salt, chili powder, cumin, black pepper, and 1/2 cup Cheddar cheese. Stir to combine.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Pour pork mixture into the prepared baking dish and bake until thoroughly warmed, 20 to 25 minutes. Remove from oven and top with remaining cheese. Let sit until cheese has melted.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 28.1 g, Cholesterol 60.5 mg, Fat 12.1 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 1383.2 mg, Sugar 2.2 g
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
- Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
- Spoon the mixture into prepared baking dish.
- To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- Add in melted butter, milk and egg; stir until JUST combined.
- Add in grated cheese and chili peppers.
- Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
- Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
MEXICAN PORK AND BEANS CASSEROLE
Taco seasoning mix, enchilada sauce and tortillas take pork and beans on a trip south of the border.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
- In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
- Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 9 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 6 g, TransFat 0 g
SPICY PORK AND BLACK BEAN CHILI
Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.
Provided by tranch
Categories Pork
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
- Cover and remove from heat. Let stand 1 hour.
- Drain liquid and cover with 8 cups of cold water.
- Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
- Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
- Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
- Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
- Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
- Add beans and peppers; season with salt and pepper.
- Cover and cook 15 minutes more or until peppers are tender.
- Add chopped parsley or chopped coriander.
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
MEXICAN-STYLE PORK AND BEANS
This recipe is from the Allrecipes Allstar team that competed to create the most innovative, best-tasting recipe in a BUSH'S® Beans cook-off. Team members included Allrecipes community members Yoly (Yolanda Gutierrez), Chef Roy (Roy Denno), and TheDailyGourmet (Sarah Stone).
Provided by BUSH'S®
Categories Trusted Brands: Recipes and Tips Bush's Baked Beans
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
- Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
- Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
Nutrition Facts : Calories 575.5 calories, Carbohydrate 64.4 g, Cholesterol 67.4 mg, Fat 21.9 g, Fiber 13.7 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 1245 mg, Sugar 4.4 g
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