Mexican Pork and Black Beans

READY IN: 32hrs
Recipe by Plantman

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

Top Review by NannyMarvel

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.

Ingredients Nutrition


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

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