Pork Carnita Stew
A hearty way to incorporate tender flavorful carnitas into a big pot of satisfying stew. Layers of smoky, well seasoned, slightly spicy pork in a rich broth.
Servings: 8
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion diced
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp freshly cracked pepper
- 1 4 oz can diced green chilis
- 1 quart chicken stock
- 1 15 oz can black beans rinsed and drained
- 1 recipe carnitas linked here *see note below
- remaining broth from carnitas
- 1 lime juiced
Toppings
- 1 7 oz tub creme fraiche
- 1/2 cup fresh cilantro chopped
- 1 large avocado sliced
- tortilla chips
- 1/4 cup chopped red onion optional
Instructions
- This is best prepared in two parts. Part One: Make the pork carnitas the day before and allow to sit in the Instant pot, covered, overnight in the fridge.
- Part Two: The following day it will be so easy to skim off the solidified fat and access that tender flavorful pork. After skimming off the fat,allow the instant pot of carnitas to come to room temperature while you're prepping the stew.
- In a large dutch oven, heat oil over medium-high heat. Once oil is glistening, add the onion and cook, stirring occasionally, until translucent and softened. Add salt, garlic powder, chili powder, cumin, and pepper. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add chicken stock, carnitas, remaining broth from carnitas, black beans, and green chilis. Increase heat to high and bring to a boil. (When adding the carnitas to the pot, strain any remaining liquid from the instant pot and add to the stew). Then, stand back proudly as you admire that pot of stew infused with liquid gold from your carnita work of art! Reduce heat to medium-low, add lime juice, and cook until everything is warmed through, about 10 minutes.
- Serve generous bowls along with your favorite toppings. Crushed tortilla chips are a must!
Notes
When making the pork carnitas recipe (ideally the day before making the stew), make sure to stop after the pork has finished cooking in the instant pot. Allow the pot to cool to room temperature then store covered, in the fridge overnight. The following day, skim off the fat that has solidified on the top of the carnitas and set it our at room temperature while you make the stew.