SANTA FE PORK AND BLACK BEAN STEW

SANTA FE PORK AND BLACK BEAN STEW image

Yield 6

Number Of Ingredients 18

Olive oil
4 +lbs pork shoulder, trimmed of most fat, cut into 1 1/2" cubes
2 teaspoons salt
2 large onions, chopped
8 cloves garlic
3 jalapeños, seeded and deveined.
4 tablespoons cornmeal
1 1/2 teaspoons cinnamon
3 tsp ground cumin
2 tsp oregano
3/4 tsp cayenne
3 Tablespoons molasses
2-3 red peppers, diced
2 cups beef broth or chicken stock
2 15-oz cans black beens, lightly drained
more salt to taste
2 limes
cilantro for garnish

Steps:

1. Sprinkle 2 teaspoons of salt over the pork and set aside while prepping other ingredients. 2. Heat 2 tablespoons of oil in a dutch oven on medium high heat and brown pork on all sides. Brown in batches. 3. Add onions to the pot and lower heat to medium. Cook until translucent. 4. As onions are cooking, place garlic and jalapeños into a food processor and pulse until minced. Then add oregano, cumin, cinnamon, cayenne, and cornmeal and pulse until all is ground. 5. Add pork back to pot and then spice mixture to pork and onions. Add the molasses, bell peppers, and broth/stock to the pot. Bring to a simmer and then lower heat to lowest setting. Cover and cook until pork very tender, about 1 1/2 hours. Stir occasionally and scrape bottom of pot. 6. When pork is tender, add the black beans and cook 20min or more on low. 7. Remove from heat, salt to taste, and add lime juice and serve garnished with cilantro.