Creating a stew with leftovers is an easy way to make another delicious meal. I have many inviting pork shoulder recipes to choose from, which probably have some extra pork to shred into this delightful Pork and Pinto Bean Stew. If not, you can always substitute chunks of fresh 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 like a fresno chili or jalapeno that is left too long on the vine, for some sweet heat. You can use any pepper you prefer red or green, and to moderate the heat — remove some seeds. Other ingredients include dried seasonings like cumin, paprika, salt and pepper which are combined with a can of crushed tomatoes for Mexican flavor, then canned pinto beans are added last to pot, so they hold up before ladling into bowls.
I think this stew is beautiful on a cooler evening during the week, when time is tight, but you’re craving something warm and filling. It’s made with simple ingredients that you mostly like have on hand or can grab quickly to prepare this 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, or 2 cups raw cubed pork shoulder or 1 pound ground pork (see cooking 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!