Brazilian Pork Stew with Black Beans and Orange Recipe

Brazilian pork stew is a hearty, gently spiced dish of tender pork, black beans, and vegetables simmered in a savory broth brightened with orange. This home-style version draws on flavors associated with feijoada, a Brazilian bean stew with many regional and family variations, while using fresh pork shoulder for a straightforward stovetop meal.

Ingredients

2 lb (900 g) boneless pork shoulder, trimmed of excess surface fat and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
1 large yellow onion, about 10 oz (280 g), diced
1 medium red or green bell pepper, about 5 oz (150 g), diced
4 garlic cloves, about 12 g, finely chopped
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 small fresh chile, about 10 g, seeded and minced, optional
2 bay leaves, about 0.2 g
1 can diced tomatoes, 14½ oz (411 g), with its juices
4 cups (950 ml) low-sodium chicken broth
½ cup (120 ml) orange juice, preferably freshly squeezed
2 cans black beans, each 15 oz (425 g), drained and rinsed
1 tbsp (15 ml) fresh lime juice, or more to taste
¼ cup (10 g) chopped fresh cilantro, for finishing

Instructions

Prepare and season the pork. Pat the pork cubes dry with paper towels so they brown instead of steam. Toss them with the salt and black pepper. Dice the onion and bell pepper, chop the garlic, and prepare the optional chile while the meat rests briefly at room temperature. Keep the cubes fairly similar in size so they cook evenly; very large pieces take longer to soften, while small pieces can become stringy during the long simmer.
Brown the pork in batches. Heat the oil in a heavy Dutch oven or large, deep pot over medium-high heat. When the oil shimmers, add enough pork to cover the bottom in a single layer without crowding. Brown the cubes on two or three sides, about 4–6 minutes per batch, then transfer them to a plate. Repeat with the remaining pork, adding a small splash of oil if the pot looks dry. Browning builds savory flavor, but the meat does not need to cook through at this stage. If the browned bits on the pot look nearly black, lower the heat before continuing so they do not make the stew bitter.
Soften the vegetables and bloom the spices. Reduce the heat to medium. Add the onion and bell pepper to the same pot and cook for 5–6 minutes, stirring occasionally and scraping up the browned bits. Stir in the garlic, cumin, smoked paprika, and optional chile; cook for about 1 minute, just until fragrant. Avoid letting the garlic scorch. If the pan is dry or the spices start sticking, add a tablespoon or two of broth and stir to loosen them.
Build the stew and simmer the pork. Return the pork and any juices on the plate to the pot. Add the bay leaves, diced tomatoes, chicken broth, and orange juice, then stir. Bring the liquid to a gentle simmer, which usually takes about 5 minutes. Cover the pot with the lid slightly ajar and lower the heat so the stew bubbles softly rather than boiling hard. Simmer for 90 minutes, stirring every 20–25 minutes and checking that the bottom is not catching. If the liquid level drops too much before the pork is tender, add hot water or broth in small amounts.
Add the beans and finish cooking. Stir in the drained black beans and simmer uncovered for 20 minutes, stirring gently once or twice. The pork should be very tender when pressed with a fork, and the broth should be rich but still spoonable. For whole cuts of pork, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum; check the center of the largest pieces with a food thermometer, then let the finished stew stand off the heat for 3 minutes. The longer braise makes the shoulder tender beyond that minimum. Remove the bay leaves.
Balance and serve. Stir in the lime juice and chopped cilantro. Taste the broth before adding more salt, since canned beans and broth can vary in saltiness. Add extra lime for a brighter finish, a little black pepper for warmth, or a splash of broth if the stew has thickened more than you like. Serve hot, making sure each bowl gets a good share of pork, beans, vegetables, and broth.

Tips

Choose shoulder for a braise. Pork shoulder has enough connective tissue to become succulent during a long, gentle simmer. Lean pork loin cooks much faster and may turn dry or firm if simmered for the same length of time, so it is not a direct swap.
Keep the simmer gentle. A rolling boil can toughen the meat and break the beans apart. Look for occasional small bubbles at the surface and adjust the burner as needed. If the stew is not tender at 90 minutes, continue simmering in 10–15-minute increments; the exact time depends on the size of the cubes and the cut.
Use unsalted or low-sodium broth when possible. This gives you room to season at the end. If you only have regular broth, start with less added salt and taste once the beans have simmered in the pot.
Make the broth suit your taste. Orange should add a subtle roundness rather than make the stew taste sweet. If your juice is especially sweet, begin with ¼ cup (60 ml), then add more near the end if you want a clearer citrus note. For extra heat, leave some chile seeds in, or pass hot sauce at the table.

Serving Suggestions

Serve the stew in deep bowls with white rice, a familiar pairing for Brazilian bean dishes that also soaks up the broth. Plain long-grain rice works well, while rice cooked with a little garlic adds another savory note. Add a simple green salad or lightly dressed shredded cabbage to bring freshness and crunch alongside the soft beans and tender pork.

For a fuller spread, offer orange wedges, lime wedges, or a small dish of sliced chile so everyone can adjust the brightness and heat. Toasted cassava flour, also called farinha de mandioca, is a traditional Brazilian accompaniment that adds a dry, nutty crunch when sprinkled over the stew. It can be difficult to find; coarse toasted breadcrumbs are a practical substitute, though they have a wheat flavor rather than cassava’s distinctive taste. Keep the topping separate until serving so it stays crisp.

Variations

For a closer nod to feijoada, add 8 oz (225 g) sliced smoked sausage when you return the browned pork to the pot. Smoked sausage is a practical substitute for harder-to-find Brazilian cured meats, but it makes the stew smokier and saltier, so reduce the added salt and taste before serving. Regional and family versions of feijoada vary in their choice of beans and pork cuts; this recipe is a convenient fresh-pork interpretation, not a claim to one definitive version.

You can use cooked pinto beans or kidney beans in place of black beans if that is what you have. The flavor and color will differ, but the method is the same. For a milder pot, leave out the fresh chile and serve hot sauce separately. For a more pronounced citrus finish, add a little finely grated orange zest with the lime juice at the end; zest is more aromatic than extra juice, so start with about ½ tsp (1 g).

To make the stew without canned beans, use about 3 cups (510 g) cooked black beans in place of the two drained cans. Add them at the same point in the recipe, since they are already tender. Dried beans must be fully cooked separately before they go into the stew; do not add them dry, because they need substantially more water and cooking time than the pork in this recipe.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow, covered containers so it cools promptly. The stew keeps for 3–4 days in the refrigerator. It often thickens as it chills because the beans absorb some broth, so loosen individual portions with a splash of water or broth when reheating.

Reheat only the amount you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring partway through so it warms evenly. Bring leftovers to 165°F (74°C), checking with a food thermometer; if reheating on the stove, keep the stew moving gently and add liquid if needed to prevent sticking. Freeze cooled portions in airtight freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, and do not leave cooked stew at room temperature for extended storage.

Frequently Asked Questions

Is Brazilian pork stew the same as feijoada?

Not exactly. Feijoada is a well-known Brazilian black bean stew commonly made with pork and, in many versions, several cuts of pork or cured meats. Recipes vary by region and household. This recipe uses the same broad pairing of pork and beans but is a simplified stew made with fresh pork shoulder, tomatoes, and orange.

Can I make this stew ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it in covered containers. Reheat it gently the next day to 165°F (74°C). The flavor settles as it rests, and the broth may thicken in the refrigerator, so have a little extra broth or water ready to adjust the texture.

Can I use a slow cooker?

Yes, but brown the pork and soften the vegetables in a skillet first for better flavor. Transfer them to the slow cooker with the tomatoes, broth, orange juice, and bay leaves; cook until the pork is tender, generally about 7–8 hours on low or 4–5 hours on high, following your appliance’s instructions. Add the canned beans for the final 30 minutes, then finish with lime and cilantro. Slow cookers vary, so judge doneness by tenderness and use a thermometer for the pork.

Why is my pork still tough?

It may simply need more time. Pork shoulder becomes tender as its connective tissue softens, and the timing can vary with the size of the cubes, the pot, and how steadily the stew simmers. Keep the heat low and continue cooking in 10–15-minute increments. If the liquid is boiling vigorously, reduce the heat; a hard boil can make the meat seem firmer.

Can I make it less spicy or less sweet?

For a mild stew, omit the chile; cumin and paprika still give the broth warmth and depth. The orange juice should be subtle, but you can reduce it to ¼ cup (60 ml) or use a less sweet orange. Taste before finishing, then use lime juice to balance the broth if the citrus flavor seems too rounded.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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