Smoky Pork and Black Bean Stew with Golden Mejardra

A deeply flavored, robust pork stew featuring tender pork shoulder, black beans, and a medley of aromatic spices, served with a traditional Middle Eastern Mejardra—a flavorful combination of rice, lentils, and crispy caramelized onions.

• Prep: 30 min
• Cook: 2 hr
• Total: 2 hr 30 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium
• Cost: $3.61/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Soy-Free
• Low-Sugar
• Low-Cholesterol

Tags

• comfort food
• savory
• rich
• spicy
• boil
• one-pot

Ingredients

• 1.5 pound boneless pork shoulder (cut into 1-inch cubes)
• 2 tablespoon olive oil
• 3 yellow onions (large, diced)
• 6 clove garlic (minced)
• 1 green bell pepper (diced)
• 2 teaspoon smoked paprika
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can diced tomatoes (undrained)
• 1 can black beans (rinsed and drained)
• 4 cup chicken broth
• 1 bay leaf
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 cup green lentils (rinsed)
• 1.5 cup basmati rice
• 0.5 cup fresh cilantro (chopped, for garnish)
• 1 lime (for serving)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork shoulder cubes with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Sear the pork in batches until browned on all sides, about 3-4 minutes per batch. Remove pork and set aside.
2. Add 2 diced yellow onions to the pot, reducing heat to medium-low if necessary, and sauté until softened and lightly golden, about 8-10 minutes. Stir in the minced garlic, green bell pepper, smoked paprika, 1 teaspoon of ground cumin, and dried oregano. Cook for 2 minutes more, until fragrant.
3. Return the seared pork to the pot. Stir in the diced tomatoes, black beans, chicken broth, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour and 30 minutes, or until the pork is very tender.
4. While the stew simmers, prepare the Golden Mejardra. Heat 1 tablespoon of olive oil in a separate large skillet over medium-low heat. Add the remaining 1 diced yellow onion and cook slowly, stirring occasionally, until deeply caramelized and jammy, about 25-30 minutes. This step is crucial for flavor, so be patient.
5. In a medium saucepan, combine the rinsed green lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
6. Cook the basmati rice according to package directions. In a large bowl, combine the cooked rice, cooked lentils, and caramelized onions. Stir in the remaining 1 teaspoon of ground cumin, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix well.
7. Taste the stew and Mejardra, adjusting seasonings if needed. Remove the bay leaf from the stew before serving.
8. Serve the Smoky Pork and Black Bean Stew hot, spooned generously over the Golden Mejardra. Garnish with fresh cilantro and a squeeze of lime juice, if desired.

Notes

This stew reheats beautifully and the flavors deepen overnight. Store the stew and Mejardra separately for best results when reheating.

Nutrition (per serving)

• Calories: 669
• Protein: 40 g
• Carbohydrates: 84.6 g
• Fat: 19.1 g
• Fiber: 9.7 g
• Sodium: 1678 mg
• Saturated Fat: 5.7 g
• Sugar: 10 g
• Cholesterol: 70 mg