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.
- 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.