Plantains and orange juice balance this thick, Latin American pork-and-bean stew with some sweetness and also a little acidity. Top with nonfat sour cream or yogurt, if you like.

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork and cook, stirring occasionally, until just browned, 2 to 3 minutes. Transfer to a plate using a slotted spoon.

    Advertisement
  • Reduce heat to medium and add the remaining 2 teaspoons oil to the pot. Add onion, plantain (or sweet potato), bell pepper, cumin, pepper, salt and cinnamon and cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Add orange juice, increase heat to high, and cook until most of the liquid has evaporated, about 1 minute.

  • Stir in water and black beans and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the onion and plantain are tender, 10 to 14 minutes. Stir in chiles, refried beans and the pork along with any accumulated juices. Increase heat to medium-high and cook, stirring constantly, until the mixture is thick and the pork is just cooked through, about 2 minutes.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter.

Nutrition Facts

294 calories; protein 23.8g 48% DV; carbohydrates 37.9g 12% DV; dietary fiber 9.3g 37% DV; sugars 10.4g; fat 5.4g 8% DV; saturated fat 1g 5% DV; cholesterol 49.1mg 16% DV; vitamin a iu 1264.7IU 25% DV; vitamin c 56.3mg 94% DV; folate 62.3mcg 16% DV; calcium 73.2mg 7% DV; iron 3.8mg 21% DV; magnesium 67.6mg 24% DV; potassium 955.4mg 27% DV; sodium 342.4mg 14% DV; thiamin 0.9mg 93% DV.
Advertisement

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
Easy and delicious! I used chicken breast instead of pork. I thought it tasted just fine with chicken. Will make again. The cinnamon adds a nice twist. Read More
Rating: 4 stars
10/30/2011
This dish is delicious! I always make it with either ground pork or turkey and sweet potatoes (the sweet potatoes need a bit longer so I cook them for a few minutes before adding the peppers and onions). Tonight I added a little ancho chili powder and replaced the diced green chilis with one finely chopped habanero chili added with the onions and peppers. Fantastic! Chicago IL Read More
Rating: 5 stars
10/29/2011
Nom! I really loved this dish and I'm adding it to the permanent meal rotation! I did make the following adjustments: I used a crock pot on low for 8 hours to slow-cook the ingredients adding the beans and chiles for the last 4 hours only. I doubled the black beans and plantain. The plantain were semi-ripe - not green but not completely black. They held their shape and texture in the slow-cooker adding a wonderful replacement for potatoes. I used 1 1/12 cups chopped green onions instead of yellow and I used chicken stock instead of water. Because of the stock I omitted added salt. This stew is a really nice change of flavor - slightly sweet and with a mild amount of heat. So delicious! Read More
Advertisement
Rating: 5 stars
10/29/2011
Loved it! The chili turned out awesome! My husband loved it! I used chicken broth instead of water and used some green and orange bell pepper because it was all I had on hand. Turned out great!! Will definitely make this again. Read More
Rating: 4 stars
10/31/2011
I made this recipe because I love plantains. I eat them every week. This was hearty and filling... perfect for me on a cold Minnesota winter night! The leftovers tasted even better! If I were to make it again I'd make it with green plantains though. I feel that the ripe plantain loses itself in this dish. A green one is typically what's used in soup-like recipes. Only complaint is that the dish isn't cheap to make. Pork tenderloin is not cheap! Either way I recommend it. I enjoyed it! Eden Prairie MN Read More
Rating: 4 stars
10/30/2011
This was amazing with a side of spicy black and red beans and rice. Filling and something different from the typical chili. Read More
Advertisement
Advertisement