Pork and Black Bean Stew
- Total Time
uncooked lean trimmed pork center loin1 pound(s), (boneless), cut into 1/2-inch cubes
table salt¼ tsp
canola oil1 Tbsp
uncooked bell pepper(s)2 item(s), medium, green or red, diced
uncooked onion(s)1 cup(s), diced
garlic clove(s)3 medium clove(s), minced
ground cumin1 Tbsp
reduced-sodium chicken broth1 cup(s)
canned diced tomatoes14 ½ oz, ( 1 can)
salsa verde1 cup(s), ( 8 oz. jar)
canned black beans15 ½ oz, rinsed and drained
cilantro½ cup(s), chopped fresh
fresh lime(s)1 medium, cut into 6 wedges
- Sprinkle pork with salt. Heat oil in large saucepan over medium-high heat. Add half of pork to pan and cook, stirring frequently, until browned, about 3 minutes. Transfer pork to bowl and repeat with remaining pork.
- Add bell peppers, onion, garlic, and cumin to pan and cook, stirring often, until softened, about 3 minutes.
- Stir in broth, scraping any browned bits from bottom of pan with spoon. Stir in tomatoes, salsa verde, beans, and pork and bring to boil. Reduce heat and simmer, uncovered, until stew is slightly thickened, about 10 minutes. Stir in cilantro. Serve with lime wedges.
- Per serving (1 generous cup)