Tender Pork Stew with Beans

4.7

(27)

24 Reviews

9 Photos

Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork and bean stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having it 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 it as much as my family does! Serve with rice.

Submitted by Sara Myers Gross

Updated on October 20, 2023

9

Prep Time:

20 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 10 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

2 ½ pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces
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 ½ 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)

Directions

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 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.
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.

Recipe Tips

You can substitute any color bell pepper for the red, and you can use any kind of beans in place of the kidney beans.

For a little variety, put the leftover stew into a saucepan and cook until most of the liquid is gone. Then serve wrapped in a tortilla and top with a bit of shredded cheese.

Nutrition Facts (per serving)

581	Calories
15g	Fat
40g	Carbs
72g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 581
% Daily Value *
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 184mg	61%
Sodium 1331mg	58%
Total Carbohydrate 40g	14%
Dietary Fiber 13g	45%
Total Sugars 5g
Protein 72g	144%
Vitamin C 72mg	80%
Calcium 177mg	14%
Iron 7mg	37%
Potassium 1783mg	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection