Black Bean & Pork Stew
Servings: 0
Ingredients
- 2 lbs. boneless pork tenderloin trimmed & cubed
- salt & pepper to taste
- all-purpose flour
- 2 tablespoons vegetable oil
- 1 large red onion diced
- 6 large garlic cloves minced
- 6 cups chicken stock
- 1 lb. dried black beans soaked overnight
- 1 cup water
- 1/2 to 1 cup green chiles diced
- 3-4 canned chipotle peppers in adobo sauce minced
- 2 teaspoons adobe sauce
- sour cream
- avocado diced
- tomato diced
- sharp cheddar cheese shredded
- tortilla strips or chips
- cilantro
Instructions
- Trim and cube pork tenderloin. Salt, pepper & flour. Heat vegetable oil in a non-stick dutch oven on high. Brown meat, turning, about 5 minutes. Add onion and garlic and continue to cook a few minutes.
- Add chicken stock, water, black beans (rinsed & drained), green chiles, chipotle peppers, & adobe sauce.
- Bring to a boil, reduce heat and simmer with top cracked until beans are tender.
- Serve over rice with Mexican cornbread or tortilla chips. Garnish with sour cream, avocado, cheese, chopped tomato, cilantro, etc.
Notes
Recipe By: Sherry Moman
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