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

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 lb pork shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups chicken broth
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 can (15 oz) black beans, drained and rinsed
  • 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 cubes and cook until browned on all sides, about 6 minutes. Remove the pork and set it aside.
  • Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Pour in the crushed tomatoes and chicken broth. Add the minced chipotle peppers, cumin, and oregano. Season with salt and black pepper.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender.
  • Stir in the black beans and simmer uncovered for 10 more minutes to heat them through and thicken the broth slightly.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the stew tastes too smoky, add a pinch more oregano to balance it. Leftovers thicken overnight, so stir in a splash of broth when reheating. This version pairs well with warm tortillas or a scoop of rice to soak up the tomato broth.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Wooden spoon, Knife, Cutting board