BBQ Pork Stuffed Baked Potatoes
1 Hour
4 servings
Pork Cowboy Stew
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Pork Cowboy Stew
1 - 2 HOURS | 8 servings
Ingredients:
- 2 Hatfield Texas Smokehouse BBQ Seasoned Dry Rub Pork Loin Filets – cut into bite sized cubes
- 1 1/2 tbsp olive oil – divided
- 1 large onion – chopped
- 4 garlic cloves – chopped
- 3 cups water (or beef broth)
- 1/4 cup chili powder
- 1 tbsp cumin
- 1 tsp salt
- 16 oz canned pinto beans
- steamed rice for serving
- toppings including: shredded cheese, diced onion, jalapeño, etc – optional
Preparation:
- In a large pot, or Dutch oven, 1 tablespoon of oil over medium high heat. Add the pork in batches, and cook until browned. Remove each batch to a plate before adding the next batch. Set the pork aside.
- Heat the remaining 1/2 tablespoon of oil, add the onion and saute until translucent.
- Add the garlic and all spices and cook an additional minute, until fragrant.
- Add the browned pork back to the pot with the water (or broth) and bring to a simmer.
- Reduce heat and simmer partially covered for about 1 hour until the pork is very tender. Keep an eye on the stew and add additional water/broth if it gets too dry.
- Taste and season as needed. Add the beans and cook another 15 minutes.
- Serve over steamed rice, topping with diced onion, cheese, jalapeño or your favorite toppings.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
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