3

Pork and Black Bean Stew

Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Ingredients

uncooked lean trimmed pork center loin

1 pound(s), (boneless), cut into 1/2-inch cubes

table salt

¼ tsp

canola oil

1 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 cumin

1 Tbsp

reduced-sodium chicken broth

1 cup(s)

canned diced tomatoes

14½ oz, ( 1 can)

salsa verde

1 cup(s), ( 8 oz. jar)

canned black beans

15½ oz, rinsed and drained

cilantro

½ cup(s), chopped fresh

fresh lime(s)

1 medium, cut into 6 wedges

Instructions

  1. 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.
  2. Add bell peppers, onion, garlic, and cumin to pan and cook, stirring often, until softened, about 3 minutes.
  3. 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.
  4. Per serving (1 generous cup)
Notes
To add more flavor and a bit of spice to the stew, use 4 poblano peppers instead of the bell peppers.

A happier, healthier you starts here