A simple stew recipe inspired by Jorge’s Mom!
Calypso beans, speckled in black and white, are simmered slowly with golden chunks of pork shoulder, onion, garlic and fragrant bay leaf. The finished stew is adorned with a colorful mix of chopped radish, onion and cilantro. Lime wedges on the side add a punch of acid while warm corn tortillas round out the meal. This fuss-free stew is prepared in a slow cooker, so you can let it simmer away while at work or overnight. Dried beans made in a slow cooker are a real treat. They’re tender and creamy with a flavor seemingly better than canned.
Make this stew for a crowd at your next Mexican-themed party. I always like serving an interactive meal where guests can add toppings and adjust flavors to their liking. Continue reading for the recipe.