Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
I think one of the best ways to honor our heritage is through food. As my older kids are part Cuban, I like to include those flavors in our rotation as well.
Like many stews, this is a good one to make ahead and freeze for those busy weeknights.
If you're averse to pork, you can make this with slightly larger chunks of chicken.
Very good arguments are made for and against searing the meat (Step 1) beforehand. I think the best argument for it is the resulting depth of flavor. The best argument against? Time saved. You can do what works best for you and your family on a given day and have a delicious result either way.
I've included stovetop and slow cooker instructions below.
Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
I think one of the best ways to honor our heritage is through food. As my older kids are part Cuban, I like to include those flavors in our rotation as well.
Like many stews, this is a good one to make ahead and freeze for those busy weeknights.
If you're averse to pork, you can make this with slightly larger chunks of chicken.
Very good arguments are made for and against searing the meat (Step 1) beforehand. I think the best argument for it is the resulting depth of flavor. The best argument against? Time saved. You can do what works best for you and your family on a given day and have a delicious result either way.
I've included stovetop and slow cooker instructions below.
Cooking Instructions
- 1
STOVETOP INSTRUCTIONS:
In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear.
- 2
Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes.
- 3
Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes.
- 4
Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit.
- 5
Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered.
- 6
Enjoy with steamed rice, baked or boiled potatoes, some crusty bread...
- 7
SLOW COOKER INSTRUCTIONS
Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid.
Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours.
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