Creating a stew with leftovers is an easy way to make another delicious meal. This past week, I posted a recipe for Instant Pot Sweet Chili Ginger Country Pork Ribs, which may have provided you with extra pork to shred into this delightful Pork and Pinto Bean Stew. If not, you can always substitute chunks of pork shoulder or ground pork to enjoy this Mexican inspired stew.
A stew usually starts with an onion – this recipe included — and a sliced red chili pepper is added for some sweet heat. You can use any pepper you prefer and moderate the heat by removing the seeds. Some pantry dried seasonings like cumin, paprika, salt and pepper are combined with a can of crushed tomatoes. Canned pinto beans are drained and rinsed then added last to pot, before a few minutes of simmering. How’s that for another quick and tasty meal.
1 white onion, diced
1 red chili pepper, sliced
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 1/2 cups cooked shredded pork (see below if using fresh pork)
14 ounces crushed tomatoes
14 ounces pinto beans, drained and rinsed
1/4 cup fresh cilantro, roughly chopped
oil for cooking
- In a large saucepan or Dutch oven over medium heat, add oil. Add onion and sauté for 3 minutes. Add chili and stir.
- Add salt, cumin, paprika and pepper and stir to combine. Cook 1 minute. Add cooked pork (or raw cubed pork or ground pork) and stir. Cook 2 minutes, if using cooked leftover pork, 6 minutes if using uncooked.
- Add tomatoes and beans and stir to combine. Reduce heat to low/simmer and cook for 25 minutes if using leftover cooked pork, 40 minutes if using uncooked.
- Remove lid and ladle into bowls. Top with fresh cilantro. Enjoy!