Spicy Pork and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, aromatic stew with tender pork simmered in a smoky sofrito base, featuring black beans and a subtle heat from cayenne. This puerto rican-inspired soups ready in about 70 minutes pairs Pork shoulder, Black beans, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 20 min Cook: 50 min Serves 4 Puerto Rican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add diced pork shoulder and cook for 5 minutes until browned on all sides.
  2. Step 2: Add 1/2 cup chopped onion, 1/2 cup diced green bell pepper, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp cumin, 1/4 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
  4. Step 4: Add 1 can rinsed black beans and 1 1/2 cups chicken broth. Bring to a simmer, then reduce heat to low.
  5. Step 5: Cover and simmer for 45 minutes until pork is tender. Stir in 1/4 cup chopped cilantro and cook for 1 minute before serving.

Frequently asked questions

How long does Spicy Pork and Black Bean Stew take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Pork and Black Bean Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Spicy Pork and Black Bean Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Pork and Black Bean Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Pork and Black Bean Stew?

Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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