Carnitas-Spiced Pork and Poblano Black Bean Skillet
Carnitas-spiced pork turns simple ground pork, poblano pepper, and black beans into a fast, high-protein skillet dinner with bold flavor and very little prep.
This recipe fits the Cooking with Fabian kitchen because it uses affordable, everyday ingredients that still feel hearty and flavorful. Ground pork is usually budget-friendly, black beans stretch the meal with fiber and plant-based protein, and poblano adds mild smoky flavor without needing expensive extras.
It is simple, filling, and easy to serve in bowls, tortillas, lettuce cups, or over rice.
Why You’ll Love This Recipe
- Fast weeknight dinner: Ready in about 20 minutes.
- Budget-friendly: Beans help stretch the pork into a full meal.
- High in protein: Pork and black beans make this filling.
- Flexible: Serve it in tacos, bowls, wraps, or with salad.
Fabian’s Budget & Health Tip: Stretch this skillet with an extra can of black beans or a handful of cooked rice. You get more fiber, more servings, and a softer balance to the rich carnitas-spiced pork.
Ingredients (Serves 2)
- 1 lb ground pork, 454 g
- 1 poblano pepper, diced
- 1 can black beans, drained and rinsed, 15 oz or 425 g
- 1 tbsp carnitas seasoning
- 1 tsp olive oil, optional, if your pork is very lean
- Salt and black pepper, to taste
- Optional toppings: lime juice, chopped cilantro, avocado, Greek yogurt, salsa, shredded lettuce
Step-by-Step Instructions
1. Prep the Poblano 🌶️
Dice the poblano into small, even pieces. Keep the pieces bite-sized so they soften quickly and blend into the pork.
You should see bright green cubes with a fresh, slightly grassy smell. If you like a milder flavor, remove the seeds and white ribs before chopping.
2. Soften the Poblano 🍳
Place a large skillet over medium heat. Add a small drizzle of olive oil if needed.
Add the diced poblano. Stir often for 3 to 4 minutes, until the pieces turn glossy and slightly darker green. You want them softened, not burned. The kitchen should start to smell warm and peppery.
3. Brown the Pork 🥩
Add the ground pork to the skillet. Break it apart with a wooden spoon.
Listen for that gentle sizzle as the pork hits the pan. Let it cook until the pink color fades and the edges begin to turn golden-brown. This browning adds the best flavor, so do not rush it.
4. Add the Carnitas Seasoning 🌮
Sprinkle the carnitas seasoning over the pork and poblano.
Stir until every crumb of pork looks coated. The spices should bloom in the hot pan, and you should smell warm cumin, garlic, chili, and citrusy spice notes. If the pan looks dry, add 1 to 2 tbsp water to help the seasoning cling.
5. Warm the Black Beans 🫘
Add the drained and rinsed black beans.
Fold them in gently so they stay mostly whole. Cook for 3 to 5 minutes, until the beans are hot and glossy. The skillet should look hearty and colorful, with golden pork, dark beans, and soft green poblano.
6. Taste and Finish 🍋
Taste the mixture. Add salt, black pepper, or a squeeze of lime juice if needed.
The final dish should taste savory, smoky, lightly spicy, and rich. Serve it hot in warm tortillas, over rice, with salad, or as a simple skillet bowl with your favorite toppings.
Serving Ideas
Serve this carnitas-spiced pork skillet with:
- Warm corn tortillas
- Brown rice or cauliflower rice
- Shredded lettuce
- Avocado or guacamole
- Fresh salsa
- Lime wedges
- Greek yogurt instead of sour cream
Expert Troubleshooting and FAQs
What if my pork looks watery instead of browned?
Keep cooking it uncovered over medium-high heat. Let the liquid evaporate before adding the beans. Browning happens when the pan is hot enough and not overcrowded.
What if my sauce or mixture is too dry?
Add 1 to 2 tbsp water, broth, or lime juice. Stir until the spices loosen and coat the pork again.
Is poblano spicy?
Poblano is usually mild, with a smoky pepper flavor. For less heat, remove the seeds and white ribs. For more heat, add jalapeño or a pinch of chili flakes.
Can I make this lighter?
Yes. Use lean ground pork, ground turkey, or half pork and half beans. You can also serve it over lettuce instead of rice or tortillas.
Storage and Meal Prep
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water to keep the pork moist. You can also microwave it in short bursts, stirring between each one.
Estimated Nutritional Facts Per Serving
Based on 2 servings, without toppings.
- Calories: 720 to 780
- Protein: 42 to 48 g
- Carbs: 30 to 36 g
- Fat: 45 to 52 g
Nutrition will vary based on the fat content of the pork and the brand of seasoning used.
Carnitas-Spiced Pork and Poblano Black Bean Skillet
Ingredients
- 1 lb ground pork, 454 g
- 1 poblano pepper, diced
- 1 can black beans, drained and rinsed, 15 oz or 425 g
- 1 tbsp carnitas seasoning
- 1 tsp olive oil, optional, if your pork is very lean
- Salt and black pepper, to taste
- Optional toppings: lime juice, chopped cilantro, avocado, Greek yogurt, salsa, shredded lettuce
Instructions
- 1. Prep the Poblano. Dice the poblano into small, even pieces. Keep the pieces bite-sized so they soften quickly and blend into the pork. You should see bright green cubes with a fresh, slightly grassy smell. If you like a milder flavor, remove the seeds and white ribs before chopping.
- 2. Soften the Poblano. Place a large skillet over medium heat. Add a small drizzle of olive oil if needed. Add the diced poblano. Stir often for 3 to 4 minutes, until the pieces turn glossy and slightly darker green. You want them softened, not burned. The kitchen should start to smell warm and peppery.
- 3. Brown the Pork. Add the ground pork to the skillet. Break it apart with a wooden spoon. Listen for that gentle sizzle as the pork hits the pan. Let it cook until the pink color fades and the edges begin to turn golden-brown. This browning adds the best flavor, so do not rush it.
- 4. Add the Carnitas Seasoning. Sprinkle the carnitas seasoning over the pork and poblano. Stir until every crumb of pork looks coated. The spices should bloom in the hot pan, and you should smell warm cumin, garlic, chili, and citrusy spice notes. If the pan looks dry, add 1 to 2 tbsp water to help the seasoning cling.
- 5. Warm the Black Beans. Add the drained and rinsed black beans. Fold them in gently so they stay mostly whole. Cook for 3 to 5 minutes, until the beans are hot and glossy. The skillet should look hearty and colorful, with golden pork, dark beans, and soft green poblano.
- 6. Taste and Finish. Taste the mixture. Add salt, black pepper, or a squeeze of lime juice if needed. The final dish should taste savory, smoky, lightly spicy, and rich. Serve it hot in warm tortillas, over rice, with salad, or as a simple skillet bowl with your favorite toppings.
