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Cuban Pork and Black Bean Stew

Photo: Iain Bagwell; Styling: Victoria Cox

Prep time 20 mins
Stand time 8 hrs
Cook time 7 hrs

Serves 10


  • 1 pound dried black beans
  • 1/2 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 tablespoon plus 2 tsp. grated orange zest
  • 1/2 cup orange juice
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper
  • 1 large onion, thinly sliced
  • 6 cloves garlic, minced
  • 2 pounds boneless pork shoulder, cut into 3 large chunks
  • Salt
  • 2 tablespoons canola oil
  • Cooked rice, optional
  • Sour cream, optional
  • Lime wedges, optional

Nutrition Information

  • calories 367
  • fat 13 g
  • satfat 4 g
  • protein 28 g
  • carbohydrate 37 g
  • fiber 12 g
  • cholesterol 54 mg
  • sodium 648 mg

How to Make It

  1. In a large bowl, cover beans with cool water, then cover and soak overnight. (Alternatively, place beans in a large bowl and pour boiling water over them to cover, then soak for 1 hour.) Drain.

  2. In a large slow cooker, whisk together tomato paste, broth, 1 Tbsp. zest, juice, cumin, oregano, red pepper and garlic. Stir in beans and onion.

  3. Sprinkle pork with salt. Warm oil in a large skillet over medium-high heat. Cook pork, turning with tongs, until brown on all sides, 8 to 10 minutes. Place pork on top of bean mixture in slow cooker. Cover and cook on low until beans are tender and pork is cooked through and easily shredded, 6 to 7 hours. Taste and adjust seasonings, if desired. Shred pork and stir into bean mixture along with remaining 2 tsp. zest. Serve with rice, sour cream and lime wedges, if desired.