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    You are in: Home / Recipes / Mexican Pork and Black Beans Recipe
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    Mexican Pork and Black Beans

    Total Time:

    Prep Time:

    Cook Time:

    32 hrs

    30 hrs

    2 hrs

    Plantman's Note:

    Stewed pork dish served up on mexican rice with tortillas and jalepenos

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak beans over night and drain.
    2. 2
      Put beans into cast iron pot.
    3. 3
      Toss pork with chilli powder, cumin, coriander and salt.
    4. 4
      Lightly brown onion and garlic with pork in ungreased skillet.
    5. 5
      Mix tomatillos into crockpot.
    6. 6
      Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
    7. 7
      Serve with rice and garnish with coriander.

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    Ratings & Reviews:

    • on June 03, 2007

      55

      Well Mr. Plantman, I have only one word for this stew and that is "AWESOME". It was just wonderful. I had to use canned black beans (all I had), have never seen canned tomatillos so used diced tomatoes and wasn't sure what you meant "light stock" so I used chicken stock. It was amazing. I'll bet it would be really good also with a can of hominy thrown in. Thanks so much for a great recipe!! This should be a featured item in all Mexican restaurants.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Pork and Black Beans

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 215.0
     
    Calories from Fat 18
    49%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1173.5 mg
    48%
    Total Carbohydrate 39.3 g
    13%
    Dietary Fiber 13.6 g
    54%
    Sugars 5.1 g
    20%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    boneless pork sirloin

    stock

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