Mexican Pork and Black Beans |
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Prep Time: 1800 Minutes Cook Time: 0 Minutes |
Ready In: 1800 Minutes Servings: 4 |
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Stewed pork dish served up on mexican rice with tortillas and jalepenos Ingredients:
500 g black beans |
500 g boneless pork sirloin, cut in 1-inch cubes |
1 teaspoon chili powder |
1 teaspoon cumin |
1 teaspoon ground coriander |
2 teaspoons salt |
1 cup light stock |
1 onion, chopped fine |
1 garlic clove, minced |
400 g tomatillos, canned |
fresh ground black pepper |
fresh coriander leaves |
Directions:
1. Soak beans over night and drain.
2. Put beans into cast iron pot.
3. Toss pork with chilli powder, cumin, coriander and salt.
4. Lightly brown onion and garlic with pork in ungreased skillet.
5. Mix tomatillos into crockpot.
6. Add the pork, black pepper and 2 cups of light stock. Cover and cook 2 hours at a simmer.
7. Serve with rice and garnish with coriander.
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