🌾 Chuckwagon Recipe #23: Frontier Pork & Pinto Bean Stew

Pork & Pinto Bean Stew

Serves: 6–8Prep Time: 15 minutesCook Time: 1 hour

A smoky, hearty stew inspired by old cattle-drive meals — full of tender pork, creamy beans, and rustic spices. Perfect for chilly evenings or Sunday supper at the ranch.

🐖 Ingredients

• 1 lb pork shoulder or pork loin, cut into bite-sized cubes

• 1 tbsp bacon grease or olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 medium potatoes, diced

• 1 can (15 oz) pinto beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes

• 4 cups chicken broth

• 1 tsp smoked paprika

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: splash of hot sauce or Worcestershire

🍳 Instructions

1. Brown the Pork

Heat bacon grease in a Dutch oven. Add pork cubes and brown well on all sides.

2. Add Aromatics

Stir in onion, garlic, carrots, and celery. Cook until softened and fragrant.

3. Build the Stew

Add potatoes, beans, tomatoes, broth, and spices. Stir thoroughly.

4. Simmer

Bring to a gentle boil, then reduce heat and simmer 45–55 minutes, stirring occasionally, until pork is tender and stew thickens.

5. Serve

Dish into bowls and enjoy with hot cornbread, skillet biscuits, or fry bread.

🤠 Chuckwagon Tip

Cowboys often added a spoonful of molasses or brown sugar to deepen the flavor — try adding 1 teaspoon at the end for a rich, smoky-sweet finish!