Cuban Pork and Black Bean Stew

By msanders93

Ingredients

• 1 pound dried black beans
• 1/2 cup tomato paste
• 3 cups low-sodium chicken broth
• 1 tablespoon plus 2 tsp. grated orange zest
• 1/2 cup orange juice
• 1 tablespoon cumin
• 2 teaspoons dried oregano
• 1 teaspoon crushed red pepper
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 2 pounds boneless pork shoulder, cut into 3 large chunks
• Salt
• 2 tablespoons canola oil
• Cooked rice, optional
• Sour cream, optional
• Lime wedges, optional

Details

Adapted from myrecipes.com

Preparation

Step 1

1. In a large bowl, cover beans with cool water, then cover and soak overnight. (Alternatively, place beans in a large bowl and pour boiling water over them to cover, then soak for 1 hour.) Drain.

2. In a large slow cooker, whisk together tomato paste, broth, 1 Tbsp. zest, juice, cumin, oregano, red pepper and garlic. Stir in beans and onion.

3. Sprinkle pork with salt. Warm oil in a large skillet over medium-high heat. Cook pork, turning with tongs, until brown on all sides, 8 to 10 minutes. Place pork on top of bean mixture in slow cooker. Cover and cook on low until beans are tender and pork is cooked through and easily shredded, 6 to 7 hours. Taste and adjust seasonings, if desired. Shred pork and stir into bean mixture along with remaining 2 tsp. zest. Serve with rice, sour cream and lime wedges, if desired.