Slow Cooker Pork and Black Bean Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
262 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Pork and Black Bean Stew
Description
This slow cooker stew is prepared by placing pork shoulder, canned black beans, diced red bell pepper, jalapeño, and dark beer into a greased slow cooker. Seasoned with garlic powder, cumin, oregano, salt, and black pepper, the ingredients simmer for several hours until the pork is tender enough to shred with forks. After shredding, excess fat is removed, and the pork is returned to the pot to blend flavors further.
The dark beer or stout imparts depth and slight richness to the stew, complementing the earthiness of black beans and the mild heat from jalapeño. The stew is thick and hearty, suitable for serving with warm tortillas which help scoop the stew. Toppings like lime wedges add acidity, while green onion, sour cream, diced tomatoes, and cilantro bring fresh and creamy notes that balance the richness.
The stew can be prepared a day ahead, allowing flavors to meld further. Leftovers store well refrigerated for up to three days or can be frozen for up to three months. Reheating gently with added water restores original consistency if it thickens during storage.
Ingredients
- cooking spray
- 30 ounces black beans lightly drained (2 15-ounce cans, canned
- 1 ½ pounds pork shoulder roast or Boston Butt, boneless
- 12 ounces dark beer recommend: Guinness (or substitute beef stock, or stout
- 1 red bell pepper seeded and diced
- 1 jalapeño seeded and diced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- ½ teaspoon black pepper ground
Garnishes:
- lime wedges
- green onion diced
- sour cream
- diced tomatoes
- cilantro chopped
Instructions
- Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
- Add the black beans, pork shoulder roast, beer, red bell pepper, and jalapeno. Sprinkle evenly with the spices.
- Cover and cook for 7-8 hours on low or 4-5 hours on high.
- Remove the pork from the slow cooker and let it cool enough to handle. Using two forks, pull or shred the pork. Remove and discard any excess fat.
- Return the shredded pork to the slow cooker and stir well.
- Cover and cook for an additional 30 minutes.
- Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.
Notes
- The stew is ideal to make a day ahead to allow flavors to develop further.
- Store leftovers in a sealed container in the refrigerator for up to three days.
- Reheat gently on low heat or in the microwave; add water if needed to adjust consistency.
- Freeze leftovers for up to three months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 793mg | 33% |
| Potassium | 738mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 1g | 2% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 33mg | 37% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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