This recipe was made on a night when I was making two other dishes -Brazilian Collards and Brazilian Potato Salad (see upcoming posts!). It was a little crazy in the kitchen that night. I spent about an hour and a half cooking only to have my kids....okay, mostly my son, not eat anything. I was also going to the gym that night after my husband got home from work so I only took a taste of each dish when plating for the kids, since I didn't want to work out on a full stomach! So I ended up eating dinner at around 9 PM. This dish turned out more like a soup than a stew. The flavors were good, even with the black beans, which I'm not a huge fan of. I liked the addition of chorizo, since I don't often cook or eat it. I could see this being a good meal on a chilly fall or winter day. Over the summer in 90+ degree heat.....not so much!
recipe from allrecipes.com by MICHELLE0011
Yield: 4 Servings
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
1/4 cup water
1 1/2 cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste
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.
Family Rating: 1 thumb up.