I’m like most people. The stew I’m most familiar with is made with beef. Or in my case, venison or elk. But there are some people who swear by pork stew.
I thought about checking on some pork stew recipes after a friend of mine, Jon Dorner, gave me hunk of smoked tenderloin the other day. I’ve already taken off a few slices from the tenderloin and have not been disappointed. Jon, along with several others including Pat Healey and Clark Cvancara, is quite well-known in UND tailgating circles for their outstanding ribs, so I knew the pork would be pretty good.
I was looking for a recipe that was a little different and what looked most interesting was a Southwestern-style “stew” that relies on pork loin or tenderloin. The author of the recipe recommended serving the stew with rice and homemade guacamole, so I’ve also included those.
And the nice thing about the whole thing is that dinner can be on the table in less than an hour.
Pork and Black Bean Stew
1 pound boneless pork loin, loin chops or tenderloin, cut in Â½-inch cubes
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon each dried oregano and salt
Red pepper flakes or ground red pepper
1 tablespoon olive oil
1 15-ounce can black beans or kidney beans, rinsed and drained
1 cup chicken broth
2 tablespoons chopped cilantro
1Â½ cups long-grain rice
3 cups water
1 bay leaf
Â½ teaspoon salt
2 ripe avocados, pitted, peeled
Â½ onion, grated, optional
Juice of 1 lime or lemon
1 to 2 cloves garlic, minced
Salt, hot pepper sauce
Toss pork cubes, onion, garlic, chili powder, oregano, salt and pepper flakes to taste in medium bowl. Heat oil in large skillet over high heat. Add pork mixture; cook, stirring occasionally, to brown meat, about 6 minutes. Stir in beans and broth. Cover; heat to boil. Remove from heat; stir in cilantro and cover.
Meanwhile, cook rice in water with bay leaf and salt according to package directions. For guacamole, mash avocados with onion, lime juice, garlic, salt and pepper sauce to taste. Serve pork over rice, accompanied by guacamole and chips.
Yield: Serves 4.
Approximate nutritional analysis per serving (with guacamole, without chips):730 calories, 31 percent calories from fat, 25 grams fat (4.7 grams saturated), 65 milligrams cholesterol, 1,500 milligrams sodium, 89 grams carbohydrates, 40 grams protein, 14 grams fiber.