Pork and Black Bean Stew

By fuzzygroup

A highly modified version of Saveur's Frijol con Puerco

Ingredients

• 1/2 cup canola oil
• 3 lbs boneless pork loin cubed into 1/2" cubes
• 3 cans pinto beans
• 2 cans black beans
• 1 can fire roasted green chiles (small can)
• 1 can salsa verde (small can)
• 4 tomatoes
• 4 onions sliced
• 10 cloves garlic minced fine
• 2 jalapeno peppers
• 4 sprigs cilantro
• 2 cups chicken broth
• 2 cups water
• Cooked Rice

Preparation

Step 1

1. Season cubes of pork with salt and pepper.
2. In large stew pot, heat oil over medium high and working in batches brown pork, turning as needed until browned on all sides, about 6 minutes.
3. Using a slotted spoon remove pork to plate and set aside.
4. Add 1/2 of the onions and 3/4 of the garlic and cook until soft, about 5 minutes.
5. Return pork to pot with beans and cilantro and add water / broth until covered.
6. Bring to a boil and cook at a brisk simmer until beans are done and pork is tender (roughly 15 to 20 minutes).
7. Heat a 12" skillet over high and tomatoes and chiles until blackened all over. About 12 minutes.
8. Transfer to cuisinart with onions and garlic and puree.
9. Heat remaining oil in same pan and fry sauce (stir constantly) until thick enough to drag spoon thru. About 12 minutes. Add fire roasted green chiles and salsa verde. Cook 2 minutes more and keep warm.
10. Drain liquid off beans and pork.
11. Serve in bowls with base of rice, pork and beans and then top with the tomato sauce