Pork & Black Bean Stew
with Mexican-Spiced Sour Cream
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
It’s chill out time. Supper is as simple as browning ground pork with sun-kissed Mexican spices and nubs of tender zucchini. It gets even heartier with black beans and even tastier with roasted pepper. Spoon it up with spiced sour cream, for a slow-carb finish.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 2 Green zucchini
- 398ml Black beans (canned)
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 1 Roasted pepper
- 43ml Sour cream
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites
You will need:
Grater
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
7 g
Sodium
1300 mg
Total Carb
51 g
Sugars
10 g
Protein
40 g
Fibre
19 g
Preparation
Mise en place
- Grate the garlic.
- Thinly slice the roasted pepper crosswise.
- Quarter the zucchini lengthwise; cut crosswise into 1-inch pieces.
- Drain and rinse the black beans.
Start the stew
- In a medium pot, heat a drizzle of oil on medium.
- Add the pork and zucchini; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until the pork* is cooked through and the zucchini are beginning to soften.
- Add the garlic and tomato paste. Cook, stirring often, 1 to 2 min., until fragrant.
Finish the stew
- To the pot, add the demi-glace and 1 cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and add the roasted pepper and black beans.
- Cook, stirring occasionally, 3 to 5 min., until warmed through and combined; season with S&P.
- If the stew seems dry, gradually add ¼ cup to ½ cup water until you achieve your desired consistency.
Make the spiced sour cream
- In a small bowl, combine the sour cream, 1 tbsp water (double for 4 portions), the remaining spices and a pinch of salt.
Plate your dish
- Divide the stew between your bowls.
- Drizzle with the spiced sour cream. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
