• 4servings
  • 40minutes
  • 482calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 teaspoon minced garlic

  3. 1 large onion, chopped

  4. 1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes

  5. 1 (19 ounce) can black beans, drained and rinsed

  6. 1/4 cup water

  7. 1 1/2 cups chicken stock

  8. 3 chorizo sausages, cut into 1/2 inch thick pieces

  9. 2 bay leaves

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.

  2. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.


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