Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, cuban-inspired pork & black bean stew (stovetop & slow cooker). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cuban-inspired pork & black bean stew (stovetop & slow cooker) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):
  1. Make ready pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper
  2. Get olive oil
  3. Make ready an onion, cut into 1/4-inch wide pieces
  4. Make ready a red bell pepper, cored and cut into 1/4" thick slices
  5. Prepare garlic, peeled and smashed
  6. Make ready tomato, cut into 6 pieces (or 1/3 cup canned tomatoes)
  7. Take oregano
  8. Take cumin
  9. Take can of unsalted black beans, drained
  10. Get bay leaves
  11. Prepare water
  12. Make ready another 3/4 teaspoon kosher salt
  13. Make ready white vinegar
Instructions to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):
  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.

So that’s going to wrap it up for this exceptional food cuban-inspired pork & black bean stew (stovetop & slow cooker) recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!