Mexican Pork and Black Beans

Submitted by Plantman

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

 

• Ready In: 32hrs
• Ingredients: 12
• Serves: 4

ingredients

• 500 g black beans
• 500 g boneless pork sirloin, cut in 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1 cup light stock
• 1 onion, chopped fine
• 1 garlic clove, minced
• 400 g tomatillos, canned
• fresh ground black pepper
• fresh coriander leaves

directions

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.

Reviews

[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.