Tender Pork Stew with Beans

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

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
• 1 (8 ounce) bag frozen sliced carrots

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.