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Pork Cowboy Stew

Michelle
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Servings 8

Ingredients
  

  • 1 1/2 tbsp olive oil - divided
  • 2 Hatfield Texas Smokehouse BBQ Seasoned Dry Rub Pork Loin filets - cut into bite sized cubes
  • 1 large onion - chopped
  • 4 garlic cloves - chopped
  • 3 cups water (or beef broth)
  • 1/4 cup chili powder
  • 1 tbsp cumin
  • 1 tsp salt
  • 16 oz canned pinto beans
  • steamed rice for serving
  • toppings including: shredded cheese, diced onion, jalapeño, etc - optional

Instructions
 

  • In a large pot, or Dutch oven, 1 tablespoon of oil over medium high heat. Add the pork in batches, and cook until browned. Remove each batch to a plate before adding the next batch. Set the pork aside.
  • Heat the remaining 1/2 tablespoon of oil, add the onion and saute until translucent.
  • Add the garlic and all spices and cook an additional minute, until fragrant.
  • Add the browned pork back to the pot with the water (or broth) and bring to a simmer.
  • Reduce heat and simmer partially covered for about 1 hour until the pork is very tender. Keep an eye on the stew and add additional water/broth if it gets too dry.
  • Taste and season as needed. Add the beans and cook another 15 minutes.
  • Serve over steamed rice, topping with diced onion, cheese, jalapeño or your favorite toppings.