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Pork and Black Bean Stew
Pork and Black Bean Stew

Pork and Black Bean Stew

1 Review(s)
Cook Minutes 7 Hr 30 Min
Prep : 30 Min Cook: 7 Hr
Looking for a new slow-cooker stew recipe? You've got to try our Brazilian-inspired Pork and Black Bean Stew. Pork shoulder is browned in a skillet, then simmered in the slow cooker with smokey chorizo sausage, tomatoes, onions and garlic.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil, divided
1-1/2 lb. (675 g) boneless pork shoulder, cut into 1-inch pieces, divided
1 onion, chopped
5 cloves garlic, minced
3/4 cup 25%-less-sodium chicken broth
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1/4 cup Kraft Italian Zesty Lime Dressing
1/2 lb. (225 g) chorizo, sliced
2 cans (19 fl oz/540 mL each) black beans, rinsed
2 bay leaves
1 navel orange, sectioned
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How do I make it ?
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Step 1
Heat 1 Tbsp. oil in large skillet on medium-high heat. Add half the pork shoulder; cook 5 min. or until evenly browned, turning occasionally. Transfer to slow cooker, reserving meat drippings in skillet. Repeat with remaining oil and pork.
Step 2
Add onions to reserved drippings in skillet; cook and stir on medium heat 5 min. or until softened, adding garlic for the last minute.
Step 3
Stir in broth; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Add tomatoes and dressing; mix well. Return to boil, stirring frequently. Stir into ingredients in slow cooker. Add chorizo, beans and bay leaves; stir. Cover with lid.
Step 4
Cook on LOW 7 to 8 hours, (or on HIGH 3-1/2 to 4 hours). Remove and discard bay leaves. Serve stew topped with oranges.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with a tossed green salad and hot steamed rice.
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Special Extra
Garnish with chopped fresh cilantro before serving.
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Make Ahead
This satisfying stew can be prepared ahead of time. Cool, then refrigerate up to 2 days. Or, freeze in airtight container up to 1 month. If frozen, thaw overnight in refrigerator. Reheat before serving.
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How to Section the Orange
Use sharp knife to cut a 1/2-inch-thick slice off both the top and bottom ends of the orange. Cut the peel and white pith away from the orange, using a downward cutting motion following the shape of the orange. Place the peeled orange on its side, then cut down along the membrane on both sides of each section to remove the fruit.
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Nutrition
Calories
400
Calories From Fat
0
% Daily Value
Total fat 20 g
31 %
Saturated fat 6 g
30 %
Cholesterol 75 mg
Sodium 970 mg
40 %
Total carbohydrate 30 g
Dietary fibre 8 g
32 %
Sugars 7 g
Protein 30 g
Vitamin A
6 %
Vitamin C
60 %
Calcium
8 %
Iron
30 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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