Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 teaspoon chili powder for a spicy kick
Feel free to substitute the pinto beans with kidney or black beans if you prefer, and for a healthier twist, opt for turkey instead of pork.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the pork cubes and season with salt and pepper. Sear the pork until browned on all sides, about 6-8 minutes.
- Remove the pork from the pot and set aside. In the same pot, add the diced onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Return the pork to the pot. Stir in the tomato sauce, pinto beans, and chicken broth. Add the brown sugar, Worcestershire sauce, and smoked paprika. If you’re in the mood for a spicy kick, sprinkle in the chili powder.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together.
- Adjust the seasoning with additional salt and pepper if needed. Serve hot, and enjoy the comforting embrace of this hearty dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International