Recipe by Sara Myers Gross
"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!"
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2 1/2 (2 pound)
pork tenderloin, trimmed and sliced1 1/2-inch thick
salt and ground black pepper to taste
olive oil, or as needed
red bell peppers, diced
3 (14.5 ounce) cans
diced tomatoes with green chile peppers
2 (15 ounce) cans
kidney beans, rinsed and drained
1 1/2 cups
1 (4 ounce) can
diced green chile peppers
1 (9 ounce) bag
frozen shelled edamame
1 (8 ounce) bag
1 (8 ounce) bag
frozen sliced carrots
This was great. I thicken it with corn tortillas, but it wasn't entirely necessary. I doubled the spices, but I am not sure it was necessary. You have to try this!
This recipe is super versatile and easy to make. I have made it in the crock pot on days I had to work and couldn't babysit the stove. Just cook it with the lid off for the last hour to thicken up the stew a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Tender Pork Stew with Beans
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 581
** Calories from Fat: 136
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