Description
Servings: 6
Preparation: Approximately 25 minutes
Cooking: Approximately 2–2½ hours
Total: Approximately 2½–3 hours
Ingredients
Scale
- 1½ pounds boneless pork shoulder, in approximately 1-inch cubes
- 2 large poblanos
- 2 cans pinto beans, 15 ounces each, drained and rinsed
- 1 medium diced onion
- 4 minced garlic cloves
- 4 cups low-sodium chicken broth, plus more if needed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
- 1 cup freshly shredded Monterey Jack
- ½ cup heavy cream
- Salt and black pepper, to taste
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Instructions
- Broil poblanos until blistered, turning as needed. Cover for 10 minutes, then peel, seed, and chop.
- Pat pork dry, season lightly, and brown in oil in uncrowded batches. Transfer to a plate.
- Cook onion in the pot for 4–5 minutes. Add garlic and spices; stir for 30 seconds.
- Deglaze with broth. Return pork and juices, add poblanos and remaining broth, and bring to a gentle simmer.
- Partially cover and cook for approximately 1½–2 hours, or until nearly fork-tender. Add liquid if needed and allow longer for firm meat.
- Add beans and simmer for 15–20 minutes until pork is tender. Mash a few beans for thickness and finish any reduction before dairy.
- Lower heat and add cream. Remove from direct heat and stir in cheese gradually until melted.
- Taste, garnish with cilantro, and serve with lime wedges.