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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.

Makes 6 Servings
Prep Time: 
Cook Time: 
3 lbs boneless pork shoulder (Boston Butt), cubed into bite-size pieces
1 Tbsp olive oil
1 red onion, halved and sliced
2 large cloves garlic, minced
2 Tbsp cumin
2 tsp oregano
1½ tsp chili powder
½ tsp salt
¼ tsp black pepper
2 cups low-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 cup roasted, peeled and seeded hatch chilies, diced or one cup of canned mild-medium green chilies
1 cup corn off the cob, or frozen corn
For garnish:
Diced tomatoes
Diced avocado
Fresh cilantro leaves
How to make it 

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.