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Tender Pork Stew with Beans Tasty Recipes

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Tender Pork Stew with Beans

"Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!"

Ingredients :

  • 2 1/2 (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 tablespoons minced garlic
  • 3 (14.5 ounce) cans diced tomatoes with green chile peppers
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 1/2 cups beef broth
  • 1 (4 ounce) can diced green chile peppers
  • 2 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 (9 ounce) bag frozen shelled edamame
  • 1 (8 ounce) bag frozen corn (optional)
  • 1 (8 ounce) bag frozen sliced carrots (optional)

Instructions :

Prep : 20M Cook : 8M Ready in : 2H10M
  • Season pork tenderloin with salt and black pepper.
  • 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.
  • Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into 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.
  • 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.

Notes :

  • For a little variety, put the leftover stew into a saucepan and cook until most of the liquid is gone. Serve wrapped in a tortilla and top with a bit of shredded cheese.
  • Any variety of bell pepper can be used in place of the red bell pepper.
  • Any variety of beans can be used in place of kidney beans.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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