Ingredients
4
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
- •¼ cup water
- •1 ½ cups chicken stock
- •3 chorizo sausages, cut into 1/2 inch thick pieces
- •2 bay leaves
- •salt and pepper to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 482
- Carbohydrate: 27g
- Fat: 27g
- Fiber: 10g
- Protein: 33g
- Sugar: 2g
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