Pulled Pork and Black Bean Stew

with queso fresco and cilantro

Prep & Cook Time: 60+ min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 6 days

Contains: Milk

  • Under %{max_calories} calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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In Your Box (serves 6)

  • 24 oz. Boneless Pork Shoulder Roast
  • 15½ oz. Black Beans
  • 15 oz. Crushed Tomatoes
  • 10 oz. Corn Kernels
  • 1 Red Onion
  • 4 oz. Red Salsa
  • Info
    2 oz. Queso Fresco
  • Info
    6 tsp. Chicken Demi-Glace Concentrate
  • 1 oz. Seasoned Rice Vinegar
  • ¼ oz. Cilantro

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    330
  • Carbohydrates
    32g
  • Net Carbs
    30g
  • Fat
    7g
  • Protein
    35g
  • Sodium
    800mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Drain and rinse black beans in a wire-mesh strainer. Set aside.

    Halve and peel onion. Slice halves into thin strips.

    Combine half the onion (reserve remaining for slow cooker), rice vinegar, and a pinch of salt and pepper in a mixing bowl. Set aside.

    Pat pork roast dry.

  2. 2

    Cook the Meal

    Place slow cooker liner in slow cooker, if desired. Fold top edges in before putting on lid.

    Combine pork roast, tomatoes, corn, remaining onion, demi-glace, salsa, 1/2 tsp. salt, and a pinch of pepper in a clean slow cooker.

    Turn slow cooker on to low heat. Cover, and cook until pork is tender and reaches a minimum internal temperature of 145 degrees, 6-8 hours.

  3. 3

    Shred the Pork

    When meal has 30 minutes left to cook, carefully remove pork from slow cooker to a plate or a bowl. Shred into bite-sized pieces.

    Stir shredded pork with any accumulated juices and black beans into slow cooker. Continue to cook, 30 minutes.

  4. 4

    Finish the Dish

    Coarsely chop cilantro (no need to stem).

    Plate dish as pictured on front of card, garnishing stew with pickled onion (to taste), cilantro, and cheese. Bon appétit!

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