Name: Mexican Pork Stew (Discada with Pinto Beans)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 dried ancho chiles, stemmed and seeded; 4 Roma tomatoes; 3 garlic cloves, peeled; ½ yellow onion; Salt, for the cooking water; Approximately 2 cups reserved cooking water; 3 tablespoons olive oil or butter; 1 pound pork tenderloin, cut into 1-inch cubes; 4 slices bacon, chopped; ½ cup soft Mexican chorizo, casing removed and crumbled; 3 garlic cloves, minced; 1 jalapeño, sliced; 1 bunch cilantro, chopped, divided; 1 (15-ounce) can pinto beans, undrained; Salt and freshly ground black pepper, to taste; Water or broth, as needed; 1 avocado, diced; Chopped fresh cilantro

Description

This Mexican pork stew recipe combines tender pork, bacon, chorizo and pinto beans in a smoky ancho chile and tomato sauce.

Ingredients

Scale

Ancho Chile Sauce

4 dried ancho chiles, stemmed and seeded
4 Roma tomatoes
3 garlic cloves, peeled
½ yellow onion
Salt, for the cooking water
Approximately 2 cups reserved cooking water

Pork Stew

3 tablespoons olive oil or butter
1 pound pork tenderloin, cut into 1-inch cubes
4 slices bacon, chopped
½ cup soft Mexican chorizo, casing removed and crumbled
3 garlic cloves, minced
1 jalapeño, sliced
1 bunch cilantro, chopped, divided
1 (15-ounce) can pinto beans, undrained
Salt and freshly ground black pepper, to taste
Water or broth, as needed

Garnish

1 avocado, diced
Chopped fresh cilantro

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Instructions

Bring a large pot of salted water to a boil. Add the ancho chiles, tomatoes, garlic cloves and onion. Boil gently for 15 minutes, until softened.
Transfer the cooked chiles and vegetables to a blender. Add approximately 2 cups of the cooking water and carefully blend until smooth. Set aside.
Heat the olive oil or butter in a large, deep skillet or Dutch oven over medium-high heat. Add the pork in a single layer and cook for 8–10 minutes, turning occasionally, until browned. Work in batches if necessary. Transfer the pork to a plate.
Add the bacon and chorizo to the same pan. Cook for 6–8 minutes, stirring frequently, until browned and the bacon begins to crisp.
Add the minced garlic and cook for 30–60 seconds, until fragrant.
Pour the ancho chile sauce into the pan. Stir and scrape up the browned bits from the bottom, then bring the sauce to a gentle simmer.
Return the pork to the pan. Add the jalapeño, most of the chopped cilantro and the pinto beans with their liquid. Season with salt and pepper.
Simmer uncovered over medium-low heat for approximately 30 minutes, stirring occasionally, until the pork is cooked and the sauce has reduced. Add a little water or broth if it becomes too thick.
Taste and adjust the seasoning. Garnish with diced avocado and the remaining cilantro.

Notes

You may need to add some water or broth if you feel the liquid is too thick.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Cooking
Cuisine: Mexican