Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southwestern Pinto Bean And Pork Stew
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- #80529
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon olive oil
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
4 cloves garlic, minced
1 pound pinto beans, soaked, drained and rinsed
8 cups chicken stock
1 pound tomatillos, husks removed and rinsed
1 jalapeno pepper, stem removed
1 bunch cilantro, stems and leaves
2 limes, juiced
Garnishes
sour cream
fresh cilantro sprigs
diced avocado
diced tomato
sliced radishes
directions
Heat oil in 8-quart stock pot. Add pork, cumin, salt and pepper. Saute until pork is browned, about 5-10 minutes.
Add onion and garlic and cook until softened, about 3 minutes. Add pinto beans and stir to coat with oil. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 1 hour, stirring occasionally, until beans are tender.
In a food processor, puree tomatillos, jalapeno pepper, cilantro and lime juice.
Add to stock pot and simmer for an additional 1/2 hour, to blend flavors.
Top with sour cream, cilantro sprigs, diced avocado, tomatoes or sliced radishes.
added by
r1973
nutrition data
Nutritional data has not been calculated yet.
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