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Pork and Bean Stew

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PREP TIME
20 min
COOKING TIME
110 min
TOTAL TIME
130 min
SERVINGS
8 servings
Dinner
Pork and Bean Stew
Ingredients
  • 2 1/2 pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 tablespoons minced garlic
  • 3 (14.5 ounce) cans diced tomatoes with green chile peppers
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 1/2 cups beef broth
  • 1 (4 ounce) can diced green chile peppers
  • 2 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 (9 ounce) bag frozen shelled edamame
  • 1 (8 ounce) bag frozen corn
  • 1 (8 ounce) bag frozen sliced carrots
Instructions
1
Prepare the pork tenderloin by sprinkling it with salt and black pepper for added flavor.
2
Heat a generous amount of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the pork tenderloin to the hot oil and cook for 1-2 minutes on each side, or until it develops a rich brown color. Introduce sliced onions, red bell peppers, and minced garlic into the pot with the pork; cook and stir until the onions are slightly tender, taking about 10 minutes to achieve this.
3
Combine diced tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin in a bowl. Then, stir these ingredients into the pork mixture, bringing it to a rolling boil before reducing the heat to medium-low. Cover the pot and let the mixture simmer, stirring every 15 minutes, until the pork becomes tender and falls apart easily, requiring a cooking time of 1 1/2 to 2 hours.
4
Add edamame, corn, and carrots to the stew; cook until heated through, approximately 5 minutes. Use a wooden spoon to break the pork into pieces, creating a 'hredded' texture that adds visual appeal to the dish.