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Pinto Bean and Pork Stew with Tomatoes and Citrus

Pinto Bean and Pork Stew with Tomatoes and Citrus

  • Makes
    6 servings
  • Cook Time
    2 hours
  • Slow Cook Time
    6½ to 7 hours
  • Active time plus cooling
    20 minutes active
  • Rating

This recipe was inspired by the hearty Yucatecan dish called frijoles con puerco in which black beans are cooked with chunks of pork. We opted to use creamier-textured, lighter-colored pinto beans and add both lime and orange zest and juice to balance the heft of the stew. The habanero chili, pierced a few times with a knife, infuses the dish with just a touch of heat. If you prefer it spicier, halve the habanero instead; either way, remember to remove the chili before serving. Serve with warmed tortillas or rice, or, for a bit of textural contrast, spoon it over tortilla chips. A crumble of queso fresco or a dollop of sour cream are nice finishing touches in addition to the cilantro and radishes.

Tip

Don't forget to zest the citrus before juicing. The zest is easier to remove when the fruits are whole. Also, don't use ribs that are very lean, otherwise the meat will end up dry and the stew will lack rich, meaty flavor. Instead, substitute with an equal amount of boneless pork shoulder.

Ingredients
  • 1

    pound (2⅓ cups) dried pinto beans, rinsed and drained

  • Kosher salt and ground black pepper

  • ½

    teaspoon baking soda

  • 1

    teaspoon ground cumin

  • 4

    medium garlic cloves, thinly sliced

  • 1

    habanero chili, pierced a few times with a paring knife

  • 1

    tablespoon grated lime zest, plus ¼cup lime juice

  • 2

    tablespoons grated orange zest, plus ½ cup orange juice

  • 28

    ounce can fire-roasted diced tomatoes

  • 3

    tablespoons finely chopped cilantro stems, plus 1 cup lightly packed leaves, reserved separately

  • 1½

    pounds boneless country-style pork ribs, trimmed and cut into 1-inch chunks

  • Sliced radishes, to serve

Step 1

In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water, then distribute in an even layer. Lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water and return to the pot.

Stir in the cumin, garlic, habanero, lime zest and juice, orange zest and juice, the tomatoes with their juices, the cilantro stems and the pork. Add 2 cups water; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the habanero. Let stand for about 10 minutes, then taste and season with salt and pepper. Serve topped with the cilantro leaves and sliced radishes.