Traditional Mexican Bean and Pork Stew
A soulful, slow-simmered stew combining tender pork with creamy black beans, smoky paprika, and aromatic spices for a deeply satisfying meal. This mexican-inspired mexican ready in about 140 minutes pairs (cubed) pork shoulder, (15 oz, drained and rinsed) black beans, large (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1.25 lbs (cubed) pork shoulder
- 1 can (15 oz, drained and rinsed) black beans
- 1 large (diced) onion
- 2 cloves (minced) garlic
- 1 cup tomato sauce
- 1 tbsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- 2 pcs bay leaves
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and sauté for 5 minutes until translucent. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1.25 lbs pork shoulder cubes and cook for 5 minutes, stirring occasionally, until browned on all sides.
- Step 3: Stir in 1 cup tomato sauce, 1 tbsp paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp pepper. Cook for 2 minutes, then add 1 can black beans, 2 bay leaves, and 4 cups water (or broth).
- Step 4: Bring to a boil, then reduce heat to low. Simmer for 1.5 hours until the pork is tender and the flavors meld. Adjust seasoning with additional salt or pepper as needed.
- Step 5: Remove bay leaves, ladle into bowls, and serve with warm tortillas or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Mexican Bean and Pork Stew take to make?
Total time is about 140 minutes (20 min prep + 120 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 Traditional Mexican Bean and Pork 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 (cubed) pork shoulder from drying out.
Can I substitute ingredients in Traditional Mexican Bean and Pork 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 Traditional Mexican Bean and Pork 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 Traditional Mexican Bean and Pork Stew?
Mexican mexican 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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
