Recipe of Speedy Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cuban-inspired pork & black bean stew (stovetop & slow cooker). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have cuban-inspired pork & black bean stew (stovetop & slow cooker) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):

1. Take 2 pounds pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper
2. Prepare 2 Tablespoons olive oil
3. Take 1/2 an onion, cut into 1/4-inch wide pieces
4. Make ready 1/2 a red bell pepper, cored and cut into 1/4" thick slices
5. Take 4 cloves garlic, peeled and smashed
6. Prepare 1 tomato, cut into 6 pieces (or 1/3 cup canned tomatoes)
7. Take 1 teaspoon oregano
8. Get 1/2 teaspoon cumin
9. Take 15 ounces can of unsalted black beans, drained
10. Make ready 1-2 bay leaves
11. Make ready 1.5 cups water
12. Make ready another 3/4 teaspoon kosher salt
13. Prepare 1.5 Tablespoons white vinegar

Steps to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):

1. STOVETOP INSTRUCTIONS: - - In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear.
2. Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes.
3. Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes.
4. Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit.
5. Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered.
6. Enjoy with steamed rice, baked or boiled potatoes, some crusty bread…
7. SLOW COOKER INSTRUCTIONS - - Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid. - - Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours.

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