Lamoni Smoky Pork and Bean Stew in a Dutch Oven
Hearty pork shoulder and ground pork simmered in a rich, smoky sauce with tomatillos, beans, and bold spices. This comforting stew is perfect for a cozy night in.
ingredients
- 1 pound ground pork
- 1 pound boneless pork shoulder, cut into 1/2-inch pieces
- 3 cups chopped onion
- 1 3/4 cups chopped green bell pepper
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup Bearded Tree Braggot [lager-style]
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 3/4 teaspoon freshly ground black pepper
- 6 tomatillos, quartered
- 2 bay leaves
- 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
- 1 smoked ham hock (about 8 ounces)
- 1/2 tablespoons sugar
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped green onions
- 2 ounces crumbled queso fresco (about 1/2 cup)
- 8 lime wedges
steps
- 1.
In a large Dutch oven, cook ground pork and pork shoulder over medium-high heat until browned. Drain excess fat.
- 2.
Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- 3.
Stir in tomato paste, braggot, chili powder, cumin, oregano, black pepper, tomatillos, and bay leaves.
- 4.
Add plum tomatoes, pinto beans, tomato sauce, ham hock, and sugar. Bring to a boil, then reduce heat and simmer for 1 1/2 hours.
- 5.
Remove bay leaves and ham hock. Shred meat from ham hock and return to pot. Discard the bone.
- 6.
Stir in cilantro and green onions. Serve stew topped with queso fresco and lime wedges.
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