Pork And Bean Stew

Instrucciones

# Slow Cooker Mexican Pork & Bean Stew

## Servings

6–8 servings

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## Ingredients

### Core

- 2 lbs pork butt (cut into large chunks, excess fat trimmed)

- 1 cup dried pinto beans (soaked overnight preferred)

- 1 cup dried black beans (soaked overnight preferred)

### Aromatics

- 1 onion, diced

- 5 cloves garlic, minced

- 1 jalapeño, chopped (optional)

### Liquid + Base

- 6 cups chicken broth

- 1 can (14 oz) crushed tomatoes

- 2 tbsp tomato paste

### Spices

- 2 tsp cumin

- 2 tsp chili powder

- 1 tsp smoked paprika

- 1 tsp oregano

- 1 tsp salt (divided)

- ½ tsp black pepper

### Final Additions (last 60–90 min)

- 1–2 bell peppers, chopped

- ½–1 cup corn (optional)

- 1–2 tbsp lime juice or apple cider vinegar

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## Instructions

### 1. Morning Setup (10–15 minutes)

1. Soak beans overnight for best results (recommended).

2. Add to slow cooker:

- Beans, pork, onion, garlic, jalapeño

- Broth, tomatoes, tomato paste

- All spices (use only half the salt)

3. Stir lightly to combine.

### 2. Cook

- LOW: 8–10 hours (preferred)

- HIGH: 6–7 hours

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### 3. Final 60–90 Minutes

1. Add:

- Bell peppers

- Corn (optional)

- Remaining salt

- Lime juice or vinegar

2. Shred pork directly in the pot using two forks.

3. Stir and continue cooking until beans are fully tender.

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## Notes

- Beans must be fully soft before serving.

- If stew is too thin: cook uncovered for last hour.

- If too thick: add warm broth or water.

- Flavor improves with resting and reheating.

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## Optional Add-Ons

- Chipotle peppers in adobo (for smoky heat)

- Fresh cilantro, diced onion, or avocado for serving

- Warm tortillas or rice on the side

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## Storage

- Refrigerate up to 4 days

- Freeze up to 3 months

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## Quick Substitution (Canned Beans)

- Use 3 cans pinto + 3 cans black beans (drained)

- Add during last 2 hours only

- Reduce broth by ~1–1.5 cups

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