Tex-Mex Pork and Bean Stew
This hearty stew is packed with bold south-of-the-border flavors. Make a double batch and freeze half of it for an easy weeknight meal.
Serves: 8Hands-on: 25 minutesTotal: 11 hours 25 minutesDifficulty: Easy
- 1 1⁄2 cups chicken broth, divided
- 1⁄4 cup red wine vinegar
- 1⁄2 cup red wine
- 2 cloves garlic, peeled and minced
- 1 small jalapeño pepper, seeded and minced
- 2 Tbsp. honey
- 1⁄8 tsp. ground black pepper
- 2 lbs. boneless pork chops, cut into 1-inch cubes
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 medium onion, peeled and chopped
- 1 can (14.5 oz.) diced tomatoes
- 1 tsp. ground cumin
- 1 tsp. oregano
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 can (16 oz.) black beans, drained and rinsed
- 1 can (16 oz.) pinto beans, drained and rinsed
- In large bowl, combine 1 cup broth, vinegar, red wine, garlic, jalapeño, honey, and black pepper. Add pork cubes and toss to coat. Cover and refrigerate overnight.
- Preheat oven to 325°F.
- Drain pork, reserving marinade. Pat pork dry with paper towels. Heat olive oil and butter in heavy skillet and add pork in batches. Cook, stirring frequently, for 4 minutes per batch, removing pork from the pan as it browns and placing in a large covered baking dish.
- Add reserved marinade, onion, remaining broth, and tomatoes to the baking dish. Stir in cumin, oregano, chili powder, salt, and black pepper. Cover dish and bake for 2 1⁄2 hours
- Uncover dish and stir in beans. Return to oven and cook 30 minutes more.