Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker). A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. This Cuban-inspired bowl is sure to excite your taste buds. Seasoned and braised all natural pork loin with bell peppers and sweet plantains are elevated by the bold flavor of sofrito sauce.
From Erica Kastner of Buttered Side Up. This Cuban Pork Belly was sooo moist and as you can tell from the pictures…incredibly crunchy! The black beans were pan fried with the rendered pork fat then pureed with the stock reduction to give you the most porkiest "refried beans" ever (yes, porkiest is a word). You can have Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
- It’s 2 pounds of pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper.
- Prepare 2 Tablespoons of olive oil.
- It’s 1/2 of an onion, cut into 1/4-inch wide pieces.
- It’s 1/2 of a red bell pepper, cored and cut into 1/4" thick slices.
- Prepare 4 cloves of garlic, peeled and smashed.
- It’s 1 of tomato, cut into 6 pieces (or 1/3 cup canned tomatoes).
- Prepare 1 teaspoon of oregano.
- Prepare 1/2 teaspoon of cumin.
- You need 15 ounces of can of unsalted black beans, drained.
- It’s 1-2 of bay leaves.
- You need 1.5 cups of water.
- It’s of another 3/4 teaspoon kosher salt.
- You need 1.5 Tablespoons of white vinegar.
Hi, I'm Cuban born and raised, a true cuban pork roast would use a fresh pork whole shoulder bone and skin on or better known as (Pernil) in Spanish. but unless you live in a area that is proodomintly of Latin decent it's hard to find. I moved to Tennesse from Tampa Florida and the only way to find one is by going to the slaughter houses. Flip over and turn the heat down to medium-low. Then add the garlic and continue to cook until.
Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) instructions
- STOVETOP INSTRUCTIONS: In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear..
- Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes..
- Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes..
- Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit..
- Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered..
- Enjoy with steamed rice, baked or boiled potatoes, some crusty bread….
- SLOW COOKER INSTRUCTIONS Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid. Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours..
The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. This Cuban-inspired recipe delivers a fragrant, savory, and succulent pork roast to your table the whole family will love. Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on.