Ingredients
Tap to tick offIngredients
- 4 Cups Onion
coarsely chopped - 4 Garlic Cloves
minced - 1 Tbsp Lemon Rind
grated - 1 Tbsp Oregano
dried, 2 tbsp. fresh - 1 Chicken Broth
1 large tetra pack, 946 ml - 8 Black beans
large carrots, peeled and cut into large chunks - ½ Cups Parsley
fresh, chopped - ¼ Cups Lemon Juice
or more to taste - 1361 Grams Pork Shoulder
pork stew or pork tenderloins will also work - ¼ Cups Olive Oil
or canola - ½ Cups All Purpose Flour
Method
In a Cast Iron Pot
- 1361 Grams Pork Shoulder
pork stew or pork tenderloins will also work - ¼ Cups Olive Oil
or canola - ½ Cups All Purpose Flour
Trim off any fat from the pork; cut into 1 1/2 inch cubes. Place the flour in a plastic bag, along with salt and pepper to taste. Place about a third of the pork cubes in the bag and shake it to coat with flour.
Heat the oil in the Dutch Oven to a high heat. Brown the floured pork, transferring to a plate when done. Repeat the process until all the cubes are browned, adding more oil if necessary.
Add
- 4 Cups Onion
coarsely chopped - 4 Garlic Cloves
minced - 1 Tbsp Lemon Rind
grated - 1 Tbsp Oregano
dried, 2 tbsp. fresh - 1 Chicken Broth
1 large tetra pack, 946 ml - 8 Black beans
large carrots, peeled and cut into large chunks
Reduce the heat until medium, and add any remaining oil. Cook the chopped onion and garlic for about 5 minutes. Then add the pork cubes back into the pot along with the stock and remaining ingredients. If you want more sauce add another 2 cups of chicken stock.
Bring the mixture to a boil, scraping the bottom to loosen any brown bits.
Simmer
- ½ Cups Parsley
fresh, chopped - ¼ Cups Lemon Juice
or more to taste
Keep heat to medium-low; cover and simmer for about 1 hours until the pork is tender.
Stir in lemon juice and parsley just before serving into bowls. Serve with crusty bread or over mashed potatoes and spätzle.