The stew is decidedly southwestern in ingredients and flavor (hence the name “Santa Fe”). With the cooler weather setting in, I picked the last of my garden jalapeños and poblanos to include in this stew. Chunks of pork shoulder are browned and then slowly cooked with onions, garlic, red bell peppers, jalapeños, molasses, and a spice mix with cinnamon, cumin, and oregano. We include some corn meal to help thicken the stew. Black beans are added near the end of cooking, and the stew is served with cilantro and splashes of lime juice. Just writing about this pork and black bean stew makes me want to make it and eat it all over again! (It’s really good.) This recipe makes a relatively small batch for a stew (serves 4). You can easily double the recipe to make a larger batch. Serve garnished with fresh cilantro. Great with warm corn tortillas. Santa Fe Chicken Stew from Gonna Want Seconds
