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Spicy Chipotle Pork Shoulder Stew with Black Beans and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Knife

Ingredients
  

  • 2 pounds pork shoulder, cut into 2-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (14 oz) diced tomatoes
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder chunks and brown on all sides for about 6 minutes total. Transfer the pork to the slow cooker.
  • In the same skillet, cook the onion for 4 minutes until it softens. Add the garlic, chipotle peppers, and cumin. Stir for 1 minute, then scrape everything into the slow cooker.
  • Pour the chicken broth, black beans, corn, and diced tomatoes into the slow cooker. Stir to combine. Season with salt and pepper.
  • Cover and cook on low for 8 hours, until the pork is very tender. Stir once halfway through if possible.
  • Taste and adjust salt if needed. Ladle into bowls and top with cilantro. Serve with lime wedges on the side.

Notes

If the stew tastes too spicy after cooking, stir in an extra half cup of corn to balance the heat. Leftovers thicken in the fridge, so add a splash of broth when reheating. This recipe works well made a day ahead since the flavors settle nicely overnight.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Knife