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Pork and Black Bean Stew

Prep Time:30 Minutes
Cook Time:1 Hours

Nutritional Information

This stew uses corn meal as a thickener which makes it great gluten friendly.


  • 1/4 cup vegetable oil
  • 2 1/4 pounds pork shoulder, trimmed of excess fat, cut into 1 1/2 inch cubes
  • 1 large onion, medium dice
  • 4 garlic cloves, minced
  • 1 jalapeno chili pepper, or more to taste, seeded, stem removed, small dice
  • 2 red bell peppers, grilled, then small dice
  • 1 1/2 teaspoon cinnamon,ground
  • 4 teaspoons cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne, less or more to taste
  • 3 tablespoons molasses (do not use unsulphered molasses)
  • 2 inches of orange peel
  • 2 cups vegetable or chicken stock
  • 30 ounces canned black beans, liquid included
  • 1/4 cup cornmeal
  • 2 ounces lime juice
  • to taste kosher salt
  • to taste ground black pepper
  • fresh cilantro, chopped for garnish


  • 1. Preheat EGG to 350 degrees F using indirect heat. Once EGG reaches appropriate temperature, preheat dutch oven.
  • 2. Heat the vegetable oil in the dutch oven. Add the pork pieces to the pot and brown on all sides. Add the chopped onions to the pot with the pork. Let cook until the onions are translucent, about 7-10 minutes.
  • 3. Add the garlic, jalapeno peppers, cinnamon, cumin, dried oregano, cayenne, molasses and orange peels. Stir until combined and let cook 5 minutes. Add the cornmeal, vegetable stock, bell peppers and black beans. Continue to cook until the pork is fork tender or almost falling apart. Remove from the EGG and add the lime juice. Season to taste with salt and ground black pepper. Serve hot, garnished with cilantro.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828