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Slow Cooker Pork and Black Bean Stew

Slow Cooker Pork and Black Bean Stew for Cozy Nights In

This Slow Cooker Pork and Black Bean Stew combines tender pork, earthy black beans, and vibrant peppers for a comforting meal.
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Prep Time 15 minutes
Cook Time 8 hours
Let it mingle 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 tablespoon Cooking Spray Essential for preventing sticking in the slow cooker.
  • 30 ounces Canned Black Beans Use dried beans if preferred, soaking overnight.
  • 1.5 pounds Boneless Pork Shoulder Roast Boston Butt is a suitable alternative.
  • 12 ounces Dark Beer Substitute with beef stock for non-alcoholic versions.
  • 1 Red Bell Pepper Any bell pepper will work for a similar flavor.
  • 1 Jalapeño Adjust based on your spice tolerance.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more robust taste.
  • 0.5 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Ground Cumin Adds warm, earthy flavors that are critical to the stew.
  • 1 teaspoon Dried Oregano Contributes an herbaceous note.
  • 0.5 teaspoon Ground Black Pepper Adjust based on your taste preference.
For the Garnish
  • Lime Wedges Adds freshness and acidity that brightens the dish.
  • Diced Green Onion Provides a crunchy texture and additional flavor.
  • Sour Cream Greek yogurt serves as a possible substitute.
  • Diced Tomatoes Brightens the dish with fresh flavor.
  • Chopped Cilantro Enhances flavors with a fresh herb profile.

Equipment

  • Slow Cooker

Method
 

How to Make Slow Cooker Pork and Black Bean Stew
  1. Lightly spray or grease the slow cooker to prevent sticking.
  2. In the slow cooker, combine the canned black beans, boneless pork shoulder, dark beer, red bell pepper, and jalapeño, mixing them gently.
  3. Sprinkle the garlic powder, salt, ground cumin, dried oregano, and ground black pepper over the mixture, stirring well.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the pork is tender.
  5. Using two forks, shred the pork in the slow cooker, discarding any excess fat.
  6. Stir the stew well and cover for an additional 30 minutes on low to let the flavors meld.
  7. Ladle the hot stew into bowls and garnish with lime wedges, diced green onion, sour cream, diced tomatoes, and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 30IUVitamin C: 80mgCalcium: 50mgIron: 4mg

Notes

Optional: Serve with warm tortillas for a satisfying addition to your meal.

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