Mexican Pork and Black Beans

Name: Mexican Pork and Black Beans
Prep time: 30 h
Cook time: 2 h
Total time: 32 h
Yield: 4 serving(s)
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

(1)

Recipe by Plantman

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

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READY IN: 32hrs

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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