Pork & Black Bean Stew

Preparation info
  • Serves


    • Difficulty


Appears in
Soups and Stews

By The Editors of Saveur

Published 2015

  • About

The popular combination of fatty pork and black beans in this tomato-based Mexican stew is given a potent flavor lift with the addition of hot, fruity habanero chiles. The garnish of shaved baby radishes is both beautiful and functional: It adds brilliant color and a cooling crunch.


  • ½ cup canola oil
  • 2 lb. boneless pork shoulder, trimmed and cut into 2″ pieces
  • Kosher salt and f


  1. Heat 2 tbsp. oil in a 6-qt. saucepan over medium-high. Season pork with salt and pepper. Working in batches, cook pork, turning as needed, until browned, about 6 minutes. Using a slotted spoon, transfer pork to a bowl and set aside. Add two-thirds of the garlic and one-quarter of the onions to the pan; cook, stirring occasionally, until soft, about 5 minutes. Return pork