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Spicy Black Bean and Pork Stew

Spicy Black Bean and Pork Stew- Part 1 recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 407.4
Dietary: Gluten-free
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
  • 4 cups Water
  • 1/2 cups Dried black beans
  • 2 whole Ancho chilies
  • 3/4 lbs Lean pork boneless shoulder
  • 2 large Tomatoes
  • 1/2 cups Dry red wine
  • 1 teaspoons Dried sage
  • 1 teaspoons Dried marjoram
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Ground cumin
  • 1/4 teaspoons Ground cinnamon
  • 1 clove Garlic, finely chopped
  • 1 medium Onion, chopped
  • 1 cup Butternut squash, peeled and cubed
  • 1 bell pepper Chopped
  • 1/4 cups Fresh cilantro, chopped
Directions
  1. 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. 2
    Bring the mixture to a boil over high heat, then boil uncovered for 2 minutes.
  3. 3
    Remove the pot from heat, cover, and let the beans stand for 1 hour to soften.
  4. 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. 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. 6
    While beans simmer, prepare the chilies: remove stems and seeds, then coarsely chop the flesh.
  7. 7
    Trim excess fat from the pork shoulder and cut the meat into 1-inch cubes.
  8. 8
    Peel and chop the tomatoes; finely chop the garlic and onion.
  9. 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. 10
    Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
  11. 11
    Peel and cube the butternut squash into 1-inch pieces.
  12. 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. 13
    Chop the bell pepper and cilantro and stir them into the stew.
  14. 14
    Cover and simmer for an additional 5 minutes until the bell pepper is crisp-tender and cilantro is wilted.
  15. 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
Read it online: https://www.chefs-mate.com/recipe/spicy-black-bean-and-pork-stew-part-1/