Pintos and Pork
Experience ultimate comfort food with this hearty Pintos and Pork recipe, where tender chunks of seared pork shoulder and creamy pinto beans come together in a rich, smoky broth infused with smoked paprika, chili powder, and ground cumin. Slow-simmered for hours in a Dutch oven, this dish is perfect for chilly evenings or meal prep, filling your kitchen with irresistible aromas as it cooks. Finished with fresh cilantro and a squeeze of zesty lime, it’s a flavorful, one-pot meal that’s as nourishing as it is satisfying. Serve it with crusty bread or over rice for a complete, wholesome dinner that’s sure to become a family favorite. Perfect for lovers of slow-cooked recipes, this dish is a celebration of bold flavors and rustic simplicity.
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Recipe Information
Ingredients
- 1 pound Dried pinto beans
- 2 pounds Pork shoulder (boneless, cut into 2-inch pieces)
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 4 cups Chicken broth
- 2 cups Water
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Ground black pepper
- 1.5 teaspoons Salt
- 2 Bay leaves
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 Lime wedges (for serving)
Instructions
Rinse the dried pinto beans under cold water, removing any debris or damaged beans. Set aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the pork shoulder pieces to the pot in batches to avoid overcrowding. Sear each piece until browned on all sides, about 2-3 minutes per side. Remove the pork from the pot and set aside.
Lower the heat to medium and add the diced onion to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Pour in the chicken broth and water, scraping the bottom of the pot to release any browned bits.
Return the seared pork to the pot along with the rinsed pinto beans.
Add the smoked paprika, ground cumin, chili powder, black pepper, salt, and bay leaves. Stir to combine thoroughly.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 1/2 to 3 hours, stirring occasionally.
Check the beans and pork for tenderness around the 2 1/2 hour mark. The beans should be creamy, and the pork should easily pull apart.
Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving.
Ladle the pintos and pork into bowls and garnish with chopped cilantro. Serve with lime wedges on the side.
Nutrition Facts
Calories |
3388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7440 mg | 323% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 14.9 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5903 mg | 126% | |
*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.
