Tex-Mex Slow Cooker Pork and Bean Stew

• 1.5 pounds pork shoulder, cut into chunks
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 can (8 ounces) tomato sauce
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro and diced tomatoes for garnish

Steps

1. 1 Place pork chunks in the slow cooker.
2. 2 Add both types of beans, diced tomatoes, onion, and garlic.
3. 3 In a small bowl, whisk together chili powder, cumin, smoked paprika, and oregano. Sprinkle over the pork mixture.
4. 4 Pour in the tomato sauce and chicken broth. Season with salt and pepper.
5. 5 Cover and cook on low for 6 hours or on high for 4 hours.
6. 6 Before serving, discard any large fat pieces. Garnish with fresh cilantro and diced tomatoes.

Equipment

• Slow cooker

Variations

• For a vegetarian version, substitute the pork with additional beans and a veggie broth.
• Add corn or diced bell peppers for extra texture and flavor.

Substitutions

• If pinto beans aren't available, use black beans or a mix of your favorites.
• Swap pork for chicken for a different protein profile.

Pairings

• Pairs well with a crisp Mexican lager or a robust red wine.
• A side of jalapeño cornbread complements the stew perfectly.

Nutrition

Tips

• For an extra kick, add a diced jalapeño with the other ingredients.
• If you prefer a thicker stew, simmer uncovered on the stovetop for 15 minutes after slow cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with warm tortillas or over a bed of fluffy rice.
• Top with a dollop of sour cream and a squeeze of lime for extra zest.

FAQ