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Cuban Pork and Pepper Stew with Black Beans

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Ingredients

  • 2 tablespoons olive oil
  • 2 pounds pork shoulder, cut into 1 1/2 inch chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapenos cored, seeded and minced
  • 2 teaspoons ground cumin
  • 1 tablespoon oregano
  • 2 tablespoons all purpose flour (optional)
  • 3 bell peppers, mix of colors, cored, seeded, cut into 1 inch pieces
  • 2 poblano peppers, cored, seeded and chopped
  • 1 bay leaf
  • 1 wide strip orange zest, removed with vegetable peeler
  • 1/2 cup orange juice
  • 1/3 cup lime juice, divided
  • 2 cups low sodium chicken broth
  • 1 15 ounce can black beans, rinsed and drained
  • 2 tablespoons fresh cilantro, chopped

Details

Preparation

Step 1

Heat oil in Dutch oven. Season pork with salt and pepper. Brown pork, about eight minutes. Transfer to a bowl.
In same pan, sauté onion and a pinch of salt, stirring, about 8 minutes, until onion is soft and golden. Add garlic, jalapenos, cumin and oregano, Stir and cook 2 minutes.
Sprinkle four over onions and stir. Add orange and 1/4 cup lime juice, stirring constantly. Stir in bell peppers, poblanos, bay leaf, and orange zest. Season with salt and pepper.
Return pork to pot. Add broth and beans. stir and bring to a simmer. Reduce heat and simmer for about 1 1/14 hours, til pork is tender.
Stir in cilantro. Season with lime juice and salt and pepper to taste.
Serve in bowls as is or over rice. Top with sour cream, salsa, etc. . .

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