Ingredients
16
16 servings
- •2 tablespoons olive oil
- •8 jalapeno peppers, sliced
- •1 large red bell pepper, sliced
- •1 large yellow bell pepper, sliced
- •1 medium white onion, sliced
- •0.5 large red onion, sliced
- •5 cloves garlic, minced
- •8 cups chicken stock
- •2 (28 ounce) cans petite diced tomatoes in juice
- •1 (28 ounce) can tomato puree
- •8 cups cooked pulled pork
- •3 (15 ounce) cans black beans, rinsed and drained
- •2 (16 ounce) cans whole kernel corn, drained
- •4 tablespoons ground cumin
- •3 tablespoons chili powder
- •1 tablespoon ground dried chipotle pepper
- •2 (1.41 ounce) packages sazon seasoning (such as Goya®)
- •1 pinch cayenne pepper, or to taste
- •salt and ground black pepper to taste
- •1 (8 ounce) package grated Cheddar cheese
- •1 bunch fresh cilantro, chopped
- •3 scallions, sliced
Instructions
- Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
- Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
- Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.
Nutritional Facts
Per 16 servings
- Calories: 477
- Carbohydrate: 47g
- Fat: 15g
- Fiber: 10g
- Protein: 39g
- Sugar: 9g
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