In Dutch Oven, add 1 Tbsp oil and heat over medium-high heat. Transfer the pork slices to a
tray and pat them dry with paper towels. Sprinkle both sides with salt. Add to pan and brown
both sides. Repeat with 1 Tbsp oil and the remaining pork. Reduce heat to medium during this
process. Transfer all pork pieces to a tray. Add to pan 1 Tbsp oil, onions, peppers and garlic
and sauté until vegetables are soft. Add South of the Border Mix, pork, salsa and stock. Bring
all to a boil. Reduce heat to low, cover and simmer for 20 minutes stirring often. Place half
of the black beans in a bowl and mash with a potato masher. Add smashed and whole black
beans to pan and continue to cook, uncovered for 10 minutes. Taste for seasoning and serve.
To serve, spoon the stew over rice and serve with cheese, scallions and cilantro.
|