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Mexican pork and black bean stew garnished with lime slices
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4.39 from 13 votes

mexican pork and black bean stew

Mexican pork and black bean stew is a play on the famous Cuban black bean stew. Big Mexican flavours in a dish inspired by a classic.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main
Cuisine: Mexican
Keyword: black bean stew
Servings: 8
Calories: 575kcal
Author: romain | glebekitchen


  • 4 lbs boneless pork shoulder cut into one inch cubes
  • 2 1/4 cups dried black beans or 3 15 ounce cans, drained
  • 2 large white onions sliced into one inch thick slices
  • 8 cloves garlic
  • 1 28 ounce can fire roasted tomatoes - I like Muir Glen if you can get them
  • 2 tsp cumin
  • 2 tsp New Mexican red chili powder - any mild pure chili powder works. Cayenne is not mild!
  • 2 tsp salt (plus more at the end to season to taste)
  • 1/2 cup diced jalapeno - seeded with all membranes removed
  • 4 tbsp vegetable oil - any neutral oil will do
  • 1/2 tsp Mexican oregano - don't substitute Italian oregano. If you don't have it, leave it out.
  • 4 cups low sodium chicken stock
  • 1/2 lime, juiced
  • 1 handful chopped cilantro


  • If using dried black beans cook until tender. I use a pressure cooker with lots of water for 22 minutes. After they pressure cook I let them simmer another 15-20 minutes until just tender. You can cook them any way you like or just use canned.
  • If you think of it, salt the pork liberally the night before. If not, no big deal. But it's a nice touch if you do.
  • Heat the oil in a large (like 6-7 quart) pot or dutch oven. Brown the pork in batches. It will take 3 or 4 batches to get through all of them. Don't crowd your pork. Add more oil as required. Remove the pork and set aside. 
  • While the pork is browning, heat a comal or cast iron frying pan over medium heat. Dry roast the onion slices and garlic. You want them to be a bit charred. Not full on burned. Just a bit of dark brown and softened through. This adds a nice depth of flavour.
  • Coarsely chop the onion. Add the onion, garlic, cumin, chili powder, Mexican oregano, salt and half the tomatoes with half the juices to a blender. Puree until smooth. Put the tomatoes and their juices in the bottom. This will make it easier on the blender. Add a bit of water if it won't go.
  • Add enough oil to get to about 4 Tbsp if needed. You should already have enough but if you don't top it up a bit. Add the jalapeño and fry gently until softened, about 1 minute. Add the onion mixture, turn the heat up to medium and fry for 6-7 minutes, stirring occasionally. 
  • Return the pork to the pot along with any accumulated juices. Add the chicken stock. Dice the remaining tomatoes and add them to the pot. Don't add the remaining tomato juice in the can. Reduce the heat to low and simmer until the pork is tender, about an hour to 70 minutes.
  • Add the black beans and simmer 10 minutes. 
  • Add a squeeze of lime and the cilantro and simmer another 5 minutes. Adjust salt. You will probably need to add somewhere around another tsp or so. 
  • Serve with additional lime wedges, a bit of finely diced jalapeño and corn tortillas.


Jalapeños vary tremendously in heat. Most of the heat is in the membranes but it's a good idea to taste the jalapeño before you add the whole amount. If they are crazy hot roll back the amount...


Serving: 8servings | Calories: 575kcal | Carbohydrates: 40g | Protein: 66g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 756mg | Potassium: 1856mg | Fiber: 9g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 5.1mg | Calcium: 109mg | Iron: 5.6mg