Pork and White Bean Stew
- Total Time
canola oil2 tsp
uncooked scallion(s)3 medium, thinly sliced
jalapeño pepper(s)1 medium, seeded and minced
canned chicken broth1 ½ cup(s)
white all-purpose flour3 Tbsp
ground cumin½ tsp
ground coriander½ tsp
table salt½ tsp
lean boneless pork loin roast, trimmed1 ½ pound(s), cut into 1-inch chunks
canned cannellini beans15 ½ oz, (white kidney), rinsed and drained
cilantro6 sprig(s), fresh, chopped
- Heat oil in medium skillet over medium heat. Add scallions and jalapeño; cook, stirring occasionally, until beginning to soften, about 3 minutes.
- Whisk together broth and flour in small bowl until smooth. Add to skillet and cook, whisking constantly, about 2 minutes. Whisk in cumin, coriander, and salt. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, about 2 minutes.
- Combine pork and beans in 5- or 6-quart slow cooker; add broth mixture. Cover and cook until pork is fork-tender, 3–4 hours on High or 5–6 hours on Low. Ladle stew evenly into 6 bowls. Sprinkle with cilantro.
- Per serving: 1 cup