4 tablespoons Pure Wesson® Vegetable Oil, divided
1-1/2 pounds boneless pork shoulder, cut into large cubes
3 teaspoons salt, divided
1-1/2 quarts water
1 pound dry black beans
2 medium chopped white onion
a big sprig of epazote, optional
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
2 serrano chiles, seeded
1 large avocado, pitted, peeled, cut in 1/2-inch pieces
1/4 cup fresh cilantro leaves
1/4 cup sliced fresh radishes
Pork and Black Bean Dinner
|% Daily Value|
|Total Fat||19 g||30%|
|Saturated Fat||5 g||26%|
|Dietary Fiber||8 g||34%|
|Vitamin C||11 mg||19%|
|Vitamin A||239 iu||5%|
To ensure that the dish has the richest taste, first brown the pork. In a very large (12-inch) skillet or the removable, stove-top-safe insert to a slow-cooker, heat 2 tablespoons of the oil over medium-high. When hot, add pork shoulder in a single, uncrowded layer. Sprinkle it generously with 1 teaspoon of salt and, as the cubes brown, turn them until they’re browned on all sides, about 10 minutes. Either scrape the meat into the slow-cooker or transfer the slow-cooker insert to its base, then add water, black beans, 1 of the white onions, and epazote. Cover the slow cooker and turn it on to low. The beans and meat will be done in about 6 hours, though you can hold it for longer.
While the meat and beans are cooking, make the tomato-green chile sauce. In a very large (12-inch) skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the remaining white onion and stir until it begins to brown. While the onion is cooking, scoop the canned tomato into a blender and pulse it a few times until coarsely pureed. Pour the puree into the pan with the onions. Then add the serranos and cook, stirring regularly, until the mixture is thick enough that it will hold its shape in a spoon.
Season the sauce with salt (it usually takes a ½ teaspoon) and stir half the tomato mixture into the beans. Then season the meat and beans—it usually takes 1 ½ teaspoons more salt.
After a few minutes of simmering, the dish is ready to serve. Ladle it into bowls, spoon a little of the remaining sauce on top and dot with avocado, cilantro, and radish.
Pork and Black Bean Dinner
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