We spiced up this traditional Brazilian stew with some chorizo and chipotle peppers. It's slow cooked, allowing the flavors to marry and ensuring a deliciously flavored stew with just the right kick.
Ingredients
- 5 slices bacon
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1 1/4 cups Swanson® Chicken Stock
- 4 ounces smoked chorizo sausage, sliced (about 1 cup)
- 2 cans (about 15 ounces each) black beans, rinsed and drained
- 2 drained canned chipotle peppers in adobo sauce
Instructions
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Tips
- Serving Suggestion: Serve with hot cooked white rice and collard greens. Top the pork mixture with peeled orange segments, if desired.
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Step 1
Cook the bacon in a 12-inch skillet over medium heat for 10 minutes or until crisp. Drain the bacon on paper towels. Crumble the bacon and place into a 6-quart slow cooker.
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Step 2
Season the pork as desired. Add the pork to the drippings in the skillet and cook until browned, stirring occasionally. Place the pork into the cooker.
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Step 3
Stir the soup and stock in the skillet and heat to a boil, stirring and scraping up any browned bits from the bottom of the skillet. Pour the soup mixture into the cooker. Stir in the sausage, beans and peppers. Cover and cook on LOW for 5 to 6 hours or until the pork is fork-tender. Season to taste.
