Pinto Bean and Pork Stew with Tomatoes and Citrus
- Makes6 servings
- Cook Time2 hours
- Slow Cook Time6½ to 7 hours
- Active time plus cooling20 minutes active
- 3
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.
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.
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