Here’s an excellent one-pot meal that takes a little time but is very low-maintenance.
- In a Dutch oven or high-walled pan, heat two Tablespoons of canola oil.
- Sautee one diced medium white onion and four minced gloves of garlic in the oil over medium eat until soft.
- While the onion and garlic is cooking, cut a salted two-pound pork shoulder into large (3 inch) chunks.
- Brown the pork on all sides and then remove from pan.
- Deglaze the pan with 1 Tablespoon of white wine vinegar.
- Add one 10-ounce bag of chopped kale to the pain and sautee.
- Add 1.5 cups soaked dry beans (I used small red beans, black beans, and pinto beans).
- Add one cup chicken or vegetable stock and bring to a simmer.
- Return the pork to the Dutch oven and stir.
- If necessary, add enough water to nearly cover all ingredients, bring to a boil, and then reduce to a simmer.
- Add 3 Tablespoons of salt, 2 bay leaves, and 1 Tablespoon each of black pepper, cumin, and paprika.
- Add four large diced carrots and four large ribs of diced celery.
- Cook until the beans are soft and the pork pulls apart with a fork, about two hours.
- Serve on its own as a stew, over rice, or as a filling for burritos, tacos, or empanadas and serve with a medium bodied red wine like a Pinot Noir or Cotes du Rhone.