Pork with Peach and Black Bean Salsa

Pork with Peach and Black Bean Salsa

LOUTRE

"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

40 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 123
  1. 157 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 cor...

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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...

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...

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.

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 w...

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 cor...

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 din...

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...

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 fryi...

I feel that the cornmeal greatly declined the quality of this recipe. I read other reviews and took the time to make sure the cornmeal created a nice crispy crust, but once the other ingredients...

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