Pork and black bean stew

By laneman

Ingredients

• 1 1/2 pounds pork, cut in 1-inch pieces
• 1/2 cup flour
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1/2 pound pork sausage (used sage pork roll)
• 1 can (10 1/2 ounces) condensed chicken broth
• 3 large cloves garlic, minced
• 1 small can (4 ounces) chopped mild green chile peppers, optional (used 7 oz)
• 2 teaspoons chopped fresh parsley
• dash oregano
• 1 to 2 cans (15 ounces each) black beans, drained, rinsed
• 1 cup frozen corn kernels
• 1 large red bell pepper
• 2 plum tomatoes, diced (used a can of plum tomatoes)
• 1 teaspoon lemon juice
• salt and pepper, to taste
• diced tomato and green onion for garnish, optional

Preparation

Step 1

Toss pork in a food storage bag with flour, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides. Pour into crockpot. Add pork sausage and onions to skillet and brown lightly; add to crockpot. Add the condensed chicken broth, and garlic. Cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 6 hours.
About 2 hours before done (or 1 hour if cooking on HIGH), add the chile peppers (if using), parsley, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice.

Taste and adjust seasoning. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.
Serves 6 to 8.

Did on stove