Cuban Black Bean and Pork Stew

Ingredients

• For the Stew:
• 1 lb pork shoulder, cut into chunks
• 2 cups dried black beans, soaked overnight
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 0.5 green bell pepper, diced
• 0.5 red bell pepper, diced
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 tsp salt & black pepper
• 2 bay leaves
• 4 cups chicken broth
• 1 tbsp olive oil
• For Garnish:
• 0.25 cup fresh cilantro, chopped
• 0.5 avocado, sliced
• Lime wedges

Instructions

1. 11️⃣ Sear the Pork – In a large pot, heat olive oil over medium-high heat. Brown the pork chunks on all sides, then remove and set aside. 🔥🐖
2. 22️⃣ Sauté the Aromatics – In the same pot, cook onion, garlic, and bell peppers until soft and fragrant. Stir in tomato paste, cumin, paprika, oregano, salt, and black pepper. 🌿🍅
3. 33️⃣ Build the Stew – Add the soaked black beans, seared pork, bay leaves, and broth. Stir well and bring to a gentle simmer. 🍲
4. 44️⃣ Slow Cook to Perfection – Cover and let the stew simmer for 1.5 hours, stirring occasionally until the beans are tender and the pork is fall-apart soft. 🕰️🔥
5. 55️⃣ Final Touches – Remove bay leaves and adjust seasoning if needed. Garnish with fresh cilantro, avocado slices, and a squeeze of lime. 🍋🌿