Spicy Black Bean and Pork Stew

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Servings: 4 Difficulty: Advanced
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Hearty slow-simmered stew with pork, black beans, and butternut squash
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This comforting one-pot stew features tender pork shoulder, plump black beans, and sweet butternut squash. Infused with the smoky heat of ancho chilies and warm spices like cumin and cinnamon, it offers a complex, savory flavor profile. Perfect for chilly evenings, this nutritious dish combines protein-rich meat with fiber-filled beans for a satisfying meal.

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Spicy Black Bean and Pork Stew

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 407.4

Description

This comforting one-pot stew features tender pork shoulder, plump black beans, and sweet butternut squash. Infused with the smoky heat of ancho chilies and warm spices like cumin and cinnamon, it offers a complex, savory flavor profile. Perfect for chilly evenings, this nutritious dish combines protein-rich meat with fiber-filled beans for a satisfying meal.

Ingredients

Directions

  1. Rinse the dried black beans and place them in a large Dutch oven with 4 cups of water and the 2 whole ancho chilies.
  2. Bring the mixture to a boil over high heat, then boil uncovered for 2 minutes.
  3. Remove the pot from heat, cover, and let the beans stand for 1 hour to soften.
  4. Remove the whole chilies from the pot and set them aside; drain the beans if desired, or keep the liquid for the stew base.
  5. Return the beans to the pot, heat to boiling again, then reduce heat to low, cover, and simmer for 1 hour until beans are tender.
  6. While beans simmer, prepare the chilies: remove stems and seeds, then coarsely chop the flesh.
  7. Trim excess fat from the pork shoulder and cut the meat into 1-inch cubes.
  8. Peel and chop the tomatoes; finely chop the garlic and onion.
  9. Add the pork cubes, chopped chilies, tomatoes, garlic, onion, red wine, sage, marjoram, salt, cumin, and cinnamon to the pot with the beans.
  10. Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  11. Peel and cube the butternut squash into 1-inch pieces.
  12. Stir the butternut squash into the stew, cover, and simmer for another 30 minutes, or until the squash is tender when pierced with a fork.
  13. Chop the bell pepper and cilantro and stir them into the stew.
  14. Cover and simmer for an additional 5 minutes until the bell pepper is crisp-tender and cilantro is wilted.
  15. Taste and adjust seasoning with more salt or pepper if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 407.4kcal
% Daily Value *
Total Fat 17.1g27%
Saturated Fat 5.4g27%
Cholesterol 119.1mg40%
Sodium 3501.5mg146%
Total Carbohydrate 15.1g6%
Dietary Fiber 4.6g19%
Sugars 3.1g
Protein 41.4g83%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stew, black beans, pork shoulder, butternut squash, ancho chilies, slow cooked, hearty, comfort food, dinner, one pot, spicy, cumin, cinnamon, sage, marjoram, red wine, tomatoes, garlic, onion, cilantro
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