Pumpkin Pork Stew with Black Beans

black bowl filled with pork, black bean, and pumpkin stew

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5 from 1 vote

Pumpkin puree adds a rich creaminess to this Pumpkin Pork Stew with Black Beans without adding milk or cream.

Prep Time15

Cook Time8 10

Total Time8 25

Course: Soup

Cuisine: Mexican

Servings:

Calories: 186kcal

Author: Erica Schramek

Equipment

Ingredients

4 14 oz cans of black beans rinsed
4 cups chicken or vegetable broth
1 15 oz can of pumpkin puree
½ cup orange juice
1 onion diced
1 green pepper diced
4 garlic cloves minced
2 to 3 chipotle peppers in adobo sauce finely chopped
1 tablespoon cumin
3 teaspoons dried oregano
2 ½ teaspoons kosher salt
1 teaspoon cinnamon
3 lbs boneless pork shoulder aka pork butt - trimmed of excess fat and cut into three equal pieces
2 tablespoons canola or vegetable oil
cooked rice for serving
fresh cilantro for garnish
chopped green onions for garnish
pickled red onions for garnish

US Customary - Metric

Instructions

Combine the 4 14 oz cans of black beans, 4 cups chicken or vegetable broth, 1 15 oz can of pumpkin puree, ½ cup orange juice, 1 onion , 1 green pepper, 4 garlic cloves, 2 to 3 chipotle peppers in adobo sauce, 1 tablespoon cumin, 3 teaspoons dried oregano, 2 ½ teaspoons kosher salt, and 1 teaspoon cinnamonin your slow cooker.
Sprinkle 3 lbs boneless pork shoulder with salt and pepper making sure to season all sides.
Warm 2 tablespoons canola or vegetable oil in a large skillet over medium-high heat and cook the pork, turning with tongs, until brown on all sides, about 8 to 10 minutes.
Place pork in the slow cooker. Cover and cook on low for 6-8 hours until the pork is tender and shreds easily. If you are in a hurry you can cook on high for 3-4 hours, but I think the pork shoulder has a better texture when it is cooked low and slow. Taste and adjust seasonings, if necessary.
Shred pork and stir into the bean mixture. Pour any stray juices back into the stew.
Serve over optional cooked rice and garnish with cilantro and green onions.

Notes

Salt: For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

For simplicity, I wrote this recipe using canned black beans but you could also substitute soaked and cooked dried beans.

Slow cooker meals are great for busy days. For an even quicker easier morning, prepare everything you need for your slow-cooked meal the night before, put the ingredients into the slow-cooker dish, cover it, and store it in the refrigerator overnight. In the morning, remove the slow-cooker dish from the refrigerator and allow it to sit at room temperature for 20 minutes to avoid shocking and cracking the ceramic insert when you turn the slow cooker on.

Keep the lid closed. Every time you lift the lid heat is released and the cooking time increases.

For an extra filling meal serve over cooked white rice.

Adjust the spices to your tastes adding more or less depending upon your preferences.

Storage: Like most stews, this one tastes even better the day after it's made. Store it in the fridge in an airtight container for up to a week. Reheat leftovers in the microwave or on the stovetop.

Nutrition