Tex-Mex pork and black bean stew.

I’m calling this “Tex-Mex” rather than Mexican because I doubt that it scores many points on the Mexican food authenticity scale but it does seem to be firmly in the category of what passes for Tex-Mex food in the UK. Anyway, it was pretty tasty, and ultimately that is what counts, surely?


750g boned pork shoulder, cut into slices
2 chopped onions
2 chopped green chillies
1 large chopped red pepper
1 tin of chopped tomatoes
1 tin of black beans, drained and rinsed
250ml chicken stock
1 carton of soured cream
salt and pepper
2 tablespoons cornmeal/polenta (optional)


2 teaspoons of ordinary sweet paprika
1 teaspoon of chilli powder
1 teaspoon of chipotle powder
1 teaspoon of cumin powder
1 teaspoon of dried oregano
1 teaspoon of garlic powder



First, make a dry rub with all the dried herb and spice ingredients. Then put the pork slices into a bowl and cover with the rub. Cover with clingfilm and leave in the fridge for at least 3 hours. Longer will be better.

Pre-heat the oven to 170C. Heat some olive oil in an ovenproof pan with a lid and fry the pork pieces in batches until lightly browned. Set aside while you fry off the onions, green chillies and red pepper until softened. Return the pork to the pan with salt and pepper, add in the chicken stock and chopped tomatoes, mix well and bring to a simmer.

Cook for around two hours in the oven. Add the beans and continue cooking for another 30 minutes or longer if the pork is not tender.

There should still be quite a fair amount of liquid. If there is too much, add in a tablespoonful of cornmeal, stir and simmer on the hob for a few minutes. It should thicken up but if it is still too wet, add some more cornmeal and stir until thickened. I rather like thickening stews like this with cornmeal. It gives a nice flavour.

Just before serving, stir in the soured cream, but not so that it disappears. You want a nice swirl.

Serve with wheat tortillas or plain rice, pickled jalapeƱos and guacamole.

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