Pork with Peach and Black Bean Salsa Recipe - Allrecipes.com
Pork with Peach and Black Bean Salsa Recipe
  • READY IN 40 mins

Pork with Peach and Black Bean Salsa

Recipe by  

"An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It's low in fat, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.
  2. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.
  3. Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2006

I made this last night for guests and everyone raved! Not being a beer drinker, I used low sodium chicken broth instead and used the entire can of black beans. I served this with orzo, a green salad and, as suggested, a nice red wine. Thanks, Alex. This is definitely a keeper!

Most Helpful Critical Review
May 08, 2006

Tried this recipe. Though the idea was great I think it could do without the cornmeal. It made the sauce very mushy and grainy and sloppy looking. If I made this again I would do without the cornmeal and just quickly brown the pork and let it simmer in the sauce. Also the peaches gave it a nice flavor but I'm not big on pork/peaches. Might forgo the peaches too. The beans, salsa, and beer were an excellent idea though.

Nov 12, 2005

So easy my husband didn't even screw it up! A taste we weren't expecting but enjoyed on the first bite and more by the last. The first time this was made we used a generic Japanese brand salsa that has no bite (live in Japan). The second time, we used an American salsa that gave the dish more of a sweet sour taste. Depending on your tastes, simple to fiddle with the salsa to tweak the flavour.

Sep 18, 2005

Followed the recipe exactly as stated. Its consistency is like that of a very hearty stew. It was W-O-N-D-E-R-F-U-L!!! Thanks so much for sharing this delicious recipe.

Aug 05, 2010

My husband was more enthusiastic about this than anything I've made in a long time. I was determined to make the cornmeal work, and I believe the solution is to make sure your oil is very hot when you first add the coated meat, and not to turn it until there is a good, golden color to the down side. Continue to turn and brown the meat until all sides are browned. This gives a crisp coating that won't fall off and get mushy, as some reviewers have complained about. I used medium salsa, but think it would be better with hot. I also added the whole can of beans and don't think it was too much. (And besides, what was I going to do with half a can of black beans?) Initially I added a little more beer, bean liquid, and peach syrup, but as it continued to cook and thicken, I just periodically added a little water. The pork was wonderfully tender, and the combination of flavors was unusual and good.

Mar 17, 2006

We've made this many times and love it. We skip the cornmeal, use a medium level salsa and season the pork with jerk or creole seasoning before cooking to add a little flavor. It's a great dinner for a change of pace.

Jun 28, 2006

I had some boneless pork chops in the freezer I needed to use up, so I used them in the recipe. I also used 1/4 cup of Corona beer, and added a couple of splashes of lime juice. Also, I didn't want half a can of black beans sitting in my fridge until the next century, so I just threw in the whole can of drained beans. This recipe came out delicious, it was a nice mix of interesting flavors.

Jan 18, 2005

Since I didn't have pork tenderloin on hand I used pork chops instead and it turned out great. I didn't have beer either so used water as someone else had suggested. I prepared it in a big frying pan with a tight fitting lid to ensure the chops stayed moist and tender. My family loved it and my husband asked me to make it again


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 29 g
  • 58%
  • Sodium
  • 657 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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