100 minutes
A hearty and flavorful stew combining pork loin, three types of beans, vegetables, and a blend of spices.
Pork Loin, trimmed and cubed (1-inch)
0 lb
teaspoons
to taste
to taste
tablespoons
Yellow Onion, diced
each
Garlic Clove, minced
each
Chicken Stock, low-sodium preferred
cups
Yellow Squash, diced
each
Pinto Beans, drained
0 oz
Black Beans, drained
0 oz
0 oz
Corn Kernels, fresh or frozen
cups
Roasted Green Chiles
0 oz
Cilantro, roughly chopped
bunch
1. Pork Seasoning and Searing
Season pork cubes with cumin, salt, and pepper. In a Dutch oven, heat oil over medium-high until shimmering. Sear pork in batches until browned, about 5-6 minutes. Set aside in a bowl.
2. Onion and Garlic Sauté
In the same pan, cook onion until translucent, about 5-7 minutes. Add garlic and continue to sauté until fragrant, 2-3 minutes.
3. Simmer the Stew
Return pork to the pan along with stock and squash. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 30 minutes.
4. Final Touches
Stir in beans, tomatoes, corn, and chiles. Cook uncovered over medium heat until stew thickens, approximately 40 minutes. Off the heat, fold in cilantro and adjust seasoning with salt and pepper.
Opt for pork shoulder (also known as pork butt) because it's well-marbled with fat, which will render down and tenderize during the slow cooking process. This cut offers a rich flavor that can't be matched by leaner cuts.
Cook your stew low and slow, either on the stovetop or in the oven. This gentle cooking method allows the flavors to meld together and the pork to become fall-apart tender.
Sear the meat in small batches to ensure a deep caramelization. This Maillard reaction develops complex flavors that will carry through the entire dish.
Start with a sofrito—a blend of finely chopped onions, carrots, and celery cooked until soft. This creates a flavor base that adds depth to the stew. Add minced garlic during the last few minutes of sautéing the sofrito to avoid burning it.
To balance the richness, finish the stew with a splash of acid like apple cider vinegar or a squeeze of fresh lemon juice. This brightens up the dish and cuts through the fat.
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