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Mexican Pork and Black Beans

Chili powder and coriander give this pork dish a south of the border feel. Serve over rice garnished with cilantro (definitely preferred) or parsley.

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  • 1 pound black beans, cooked, or 3 cans (15 ounces each) black beans, drained
  • 1 pound boneless lean pork loin, cut in 1-inch cubes
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 16 ounces stewed tomatoes, broken up
  • black pepper, to taste
  • 2 cups water

Brown the pork with the garlic and onion in a skillet. Place along with all the rest of the ingredients in a crockpot and cook on low for 9 hours.

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