Pork tenderloin is simmered with edamame, beans, tomatoes, and green chile peppers creating a comforting, tender pork and bean stew for weeknight dinners.
Preparation Time
20 mins
Cooking Time
1 hr 50 mins
Total Time
2 hr 10 mins
Calories
581 Calories
Recipe Instructions
Step 1
Season pork tenderloin with salt and black pepper.
Step 2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
Step 3
Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
Step 4
Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Ingredients
1 teaspoon dried basil
salt and ground black pepper to taste
2 onions, diced
2 tablespoons minced garlic
1 teaspoon ground cumin
2 teaspoons chili powder
1 (4 ounce) can diced green chile peppers
1 tablespoon olive oil, or as needed
2 red bell peppers, diced
2 (15 ounce) cans kidney beans, rinsed and drained
3 (14.5 ounce) cans diced tomatoes with green chile peppers
1 (9 ounce) bag frozen shelled edamame
1 (8 ounce) bag frozen corn
1.5 cups beef broth
2.5 pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces
