Mexican Pork and Black Beans
Savor the bold, vibrant flavors of Mexican Pork and Black Beans, a hearty one-pot dish that brings together tender chunks of seared pork shoulder, smoky spices, and a rich tomato-based sauce. Slow-simmered to perfection, this recipe is packed with fire-roasted tomatoes, earthy black beans, and a splash of zesty lime juice for a burst of freshness. Aromatic cumin, smoked paprika, and chili powder infuse every bite with warmth and depth, making it a comforting yet exciting dinner option. Served over fluffy white or brown rice and topped with fresh cilantro and lime wedges, this dish is as visually appealing as it is delicious. Perfect for a family dinner or meal prep, this easy, flavor-packed recipe is ready to transform any weeknight meal into a fiesta.
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Recipe Information
Ingredients
- 1.5 lbs Boneless pork shoulder
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1.5 tsp Chili powder
- 1 tsp Oregano
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 14 oz can Fire-roasted diced tomatoes
- 15 oz can Black beans
- 0.75 cups Chicken broth
- 1 tbsp Lime juice
- 0.25 cups Fresh cilantro
- 2 cups Cooked white or brown rice
- 4 pieces Lime wedges
Instructions
Cut the pork shoulder into 1.5-inch chunks and pat them dry with paper towels. Set aside.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the pork chunks in batches, ensuring all sides are seared. Remove the browned pork and set aside on a plate.
Dice the yellow onion and mince the garlic cloves. Lower the heat to medium and add the diced onion to the same pot. Cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic, ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper to the pot. Stir well to toast the spices for about 1 minute.
Pour in the fire-roasted diced tomatoes (including liquid) and chicken broth. Scrape the bottom of the pot to deglaze and release any browned bits, which add flavor.
Return the seared pork to the pot. Bring the mixture to a simmer, cover with a lid, and reduce the heat to low. Let it cook for 1 hour, stirring occasionally.
Drain and rinse the canned black beans. After the pork has cooked for 1 hour, add the black beans to the pot. Stir well and cook uncovered for an additional 15-20 minutes, allowing the sauce to thicken slightly.
Stir in the lime juice and chopped fresh cilantro right before serving. Taste and adjust seasonings, if needed.
Serve the Mexican pork and black beans over a bed of cooked rice. Garnish with additional cilantro and lime wedges on the side.
Nutrition Facts
Calories |
3076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6749 mg | 293% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 24.0 g | ||
| Protein | 165.8 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3318 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
