Stew is such an easy dish to cook—especially when you make a double batch and freeze for a later date.
When freezing, use multiple single-serving containers so you can defrost only what you need. Stew can stay good in the freezer for up to three months. Label the containers with the date to help minimize food waste so you can use the earliest dates of your frozen goodies first.
Nutrition information (per serving, not including garnishes):
Calories: 478; total fat: 17g; saturated fat: 5g; protein: 49g; carbs: 36g; sugar: 2g; fiber: 7 g
Recipe and photo by Lisa Lotts of Garlic and Zest.
Preheat the oven to 325°F.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork, and cook until browned. Add the garlic and onions. Stir, then cover and simmer for 3-4 minutes until tender. Add the cumin, oregano, chili powder, salt, pepper, chicken broth, black beans, and chilies. Stir to combine, cover tightly with lid, and place in the oven.
Cook for 2½-3 hours until pork is tender. Stir in the corn, and serve in bowls with tomatoes, avocado, and cilantro to garnish.