Brazilian-Style Pork Stew with Rice
Jim Elkin’s won First Place in Caloosa Dive Club, Cape Coral, Florida, 2018 Chili Contest with this award-winning recipe.
Servings 6 Servings
Equipment
- Large Crockpot
Ingredients
- 2 15-oz cans black beans, drained and rinsed
- 5 slices bacon
- 1 1/2 pound pork for stew
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 1/4 cups no-salt-added chicken stock divided
- 1 10.75-oz can condensed tomato soup
- 1/4 cup hot pepper sauce
- 1 cup white rice
- 1 11-oz can Mandarin oranges, drained (optional)
Instructions
- Drain and rinse beans; cut bacon into 1-inch pieces (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon, leaving drippings in pan.
- Season pork with salt and pepper, then place in same pan. Cook 2–3 minutes on each side or until browned. Place bacon and pork in slow cooker.
- Pour 1 1/4 cups stock into pan; cook and stir 2–3 minutes or until hot. Carefully pour into slow cooker with tomato soup, beans, and hot sauce. Cover and cook on HIGH for 3–4 hours (or on LOW 7–8 hours) or until pork is tender.
- Prepare rice following stovetop instructions during last 30 minutes cook time using remaining 2 cups stock. Drain orange slices. Serve stew over rice; top with orange slices.
