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Pork And Black Bean-Verde Stew
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- #93251
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 teaspoons extra-virgin olive oil
1 pound pork loin or tenderloin, trimmed of visible fat and cut into 1-inch cubes
1 1/4 cup chopped onion
3 cloves garlic, minced
2 canned chipotle chili peppers in adobo sauce, minced, COMBINED WITH
1 teaspoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 bay leaf
1 can (14 ounce size) chicken broth
1 can (14.5 ounce size) diced tomatoes (with juices)
1 can (14.5 ounce size) black beans, drained and rinsed
1 cup mild or medium salsa verde
directions
Heat a large saucepan over a medium-high flame. Add the oil and heat for 5 to 10 seconds, until hot but not smoking.
Add the pork and cook, stirring occasionally, for 4 to 6 minutes or until browned. Add the onions and garlic and cook, stirring frequently, for 2 to 3 minutes.
Add the chipotles and sauce, oregano, cumin, coriander and bay leaf. Stir to mix. Add the broth, tomatoes, beans and salsa verde.
Stir well, then bring to a boil. Reduce heat to low. Cover and simmer for 45 to 60 minutes or until the pork is fork-tender.
Remove bay leaf and spoon stew into bowls over brown rice, if desired.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
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