Tender Pork Stew with Beans recipe

Name: Tender Pork Stew with Beans
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Ingredients: 1 teaspoon dried basil; salt and ground black pepper to taste; 2 onions, diced; 2 tablespoons minced garlic; 1 teaspoon ground cumin; 1 ½ cups beef broth; 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; 2 ½ pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces; 3 (14.5 ounce) cans diced tomatoes with green chile peppers; 1 (9 ounce) bag frozen shelled edamame; 1 (8 ounce) bag frozen corn (Optional); 1 (8 ounce) bag frozen sliced carrots (Optional)

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.