A spicy, bright and delicious stew that is the perfect comfort food dish on a spring day.
This one-pot meal is made with pork, but you can sub any protein or veggies of your choice. Make a large batch on the weekend and keep it around all week for a quick and tasty lunch or dinner!
Recipe and photos by Chef Katie Petrich
1.5 pounds Pork Shoulder or Tenderloin - fat trimmed and diced
Salt, Pepper, Oil for Cooking
1 Yellow Onion - diced
1 Red Bell Pepper - diced
1 can Pinto Beans
4 cups Pork or Chicken Stock
2 teaspoons Mexican Oregano
2+ Tablespoons Pur Spices Cilantro Blaze - to taste
Juice from one Lime
For Serving - Rice, Tortilla chips, Chopped Fresh Cilantro, Cheese (Cotija, Queso Fresco, Cheddar or a Blend), Sour Cream, etc.
Season pork with salt and pepper and cook in a large pot on medium with a small amount of oil until browned. Remove pork from the pan. Saute chopped onions and pepper adding more oil if needed until soft. Season with Mexican oregano, lime juice, Cilantro Blaze and salt and pepper to taste. Add in beans, stock and pork. Bring to a boil. Reduce stew to a simmer and cook for about an hour.
Serve over rice or with tortilla chips and top with your preferred toppings.