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

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped cilantro and lime wedges for serving

Instructions
 

  • Set the Instant Pot to sauté mode and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes.
  • Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
  • Stir in the chopped chipotle peppers and cumin. Cook for 1 minute to release the flavors.
  • Add the black beans, diced tomatoes, chicken broth, salt, and black pepper. Stir to combine everything.
  • Cancel sauté mode. Secure the lid and set the valve to sealing. Cook on manual high pressure for 35 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and stir the stew. Taste and adjust salt if needed. Serve with chopped cilantro and lime wedges.

Notes

Chipotle peppers bring both heat and smoke, so start with two and add more after cooking if you want extra spice. The stew thickens as it sits, so stir well before serving. Leftovers store well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife