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Smoky Chipotle Pork Chop Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 4 boneless pork chops, cut into 1-inch pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups chicken broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the minced chipotle peppers, cumin, and smoked paprika. Cook for 1 minute to release the flavors.
  • Add the black beans, corn, diced tomatoes, and chicken broth. Stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes until the pork is tender.
  • Season with salt and black pepper. Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat smoothly on the stove. Use frozen corn straight from the bag without thawing first.
Course: Main Course
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife