During the colder winter months I'm a sucker for one-pot meals. Especially when there's not a lot of initial prep or cooking. Throw it all in and, viola! Dinner.
Well, this is a recipe I came up with a few weeks ago, and we've had it twice already. It's easy, and so delish. It's also a great one to freeze for later, or alter quantities for big parties or small dinners. It can be done on the stove or in a crockpot, depending on when you want to spend the 30 mins of prep time.
The inspiration for this was to create a twist on a pork chili recipe using a different flavor palate. I love Brazilian cooking, especially the focus on black beans, cilantro, mangos and garlic. You could serve it over rice, or quinoa, but we just serve it with warm, soft corn tortillas or chips to scoop and eat.
This recipe serves 8 adults. The reason I make so much is that’s the size of the pork shoulder that I get. I like the meat, but I wanted the recipe to be more weighted to the beans and veggies, and have the meat just for flavor. It’s wouldn’t be hard to cut it by half or more, but in my opinion it’s just so easy to freeze for later, why would you do that?
Well, this is a recipe I came up with a few weeks ago, and we've had it twice already. It's easy, and so delish. It's also a great one to freeze for later, or alter quantities for big parties or small dinners. It can be done on the stove or in a crockpot, depending on when you want to spend the 30 mins of prep time.
The inspiration for this was to create a twist on a pork chili recipe using a different flavor palate. I love Brazilian cooking, especially the focus on black beans, cilantro, mangos and garlic. You could serve it over rice, or quinoa, but we just serve it with warm, soft corn tortillas or chips to scoop and eat.
This recipe serves 8 adults. The reason I make so much is that’s the size of the pork shoulder that I get. I like the meat, but I wanted the recipe to be more weighted to the beans and veggies, and have the meat just for flavor. It’s wouldn’t be hard to cut it by half or more, but in my opinion it’s just so easy to freeze for later, why would you do that?
Ingredients:
- 1 pork shoulder (approx. 2.5 lbs), cut into 1 – 2 inch cubes
- Salt (or flavored salt) & Pepper to taste
- 2T bacon drippings, good quality lard, or coconut oil
- 1 large onion, chopped
- 6-8 cloves garlic, chopped
- 4 carrots, peeled, cut into small cubes
- 4 -6 chili peppers (mild to hot, depending on what your taste is. You can also substitute a green bell pepper if you choose)
- 1 pint canned tomatoes (undrained)
- 4 cups cooked black beans (2 cups dried)
- 2 bunches fresh kale, stems trimmed and coarsely chopped (quick alternative is to use a large bag of mixed cooking greens – my favorites are the kale, spinach, chard mixes)
- 1 bunch cilantro, chopped
- 1 cup veggie or chicken broth (if needed for more liquid)
- 1 ½ cups frozen corn
- 1 ½ cups chopped mango (frozen or fresh)
- Grated cheddar, chopped avocado, fresh cilantro for topping.
Directions:
In a large dutch oven, heat bacon drippings over medium heat.
Add pork and season with salt, pepper, paprika, onion & garlic powder (or use your favorite savory flavored salt). Sear 5 – 10 minutes, until brown all over and juices start to release.
Add in onion, garlic, carrots and chili peppers. Stir and cook 5 minutes.
If using a slow cooker, transfer mixture to cooker.
Add in canned tomatoes, black beans, leafy greens, and cilantro. Stir to combine. Add any broth needed to make a stew consistency. Remember you’re still adding more ingredients at the end and factor in how long it’s going to cook.
Cover and simmer on very low for 30 mins to 1 hour on the stove, or 5 (high) – 8 (low) hours in the crockpot.
Add the corn and mango during the last 15 mins of cooking.
Ladle into bowls, sprinkle with any combination of cheese, avocado and cilantro and serve with chips or warmed corn tortillas.
In a large dutch oven, heat bacon drippings over medium heat.
Add pork and season with salt, pepper, paprika, onion & garlic powder (or use your favorite savory flavored salt). Sear 5 – 10 minutes, until brown all over and juices start to release.
Add in onion, garlic, carrots and chili peppers. Stir and cook 5 minutes.
If using a slow cooker, transfer mixture to cooker.
Add in canned tomatoes, black beans, leafy greens, and cilantro. Stir to combine. Add any broth needed to make a stew consistency. Remember you’re still adding more ingredients at the end and factor in how long it’s going to cook.
Cover and simmer on very low for 30 mins to 1 hour on the stove, or 5 (high) – 8 (low) hours in the crockpot.
Add the corn and mango during the last 15 mins of cooking.
Ladle into bowls, sprinkle with any combination of cheese, avocado and cilantro and serve with chips or warmed corn tortillas.
