Tender Pork Stew with Beans

Tender Pork Stew with Beans

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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Ingredients

2 h 10 m servings 581 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 72 g
  • 144%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 1331 mg
  • 53%

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

  • Cook

  • Ready In

  1. Season pork tenderloin with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
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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 ...

Added mushrooms turned out great !!

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!

We made it as per the recipe. We enjoyed it ; loved the texture and a bit of crunch left in the late addition veggies (carrots, corn & edamame). We had it with rice and plan to try some of the ...

This was great! I threw everything in the crockpot and used all the veggies suggested. Turned out to be a really great stew and then we added a cup or two of rice, which turned out good too. I'm...

Excellent. I added more broth, half a can of tomato paste, doubled the spices, added some hot pepper flakes and worchestershire and cooked it in the crock pot. Don't forget to bloom your spice...

Made it in the crockpot. Just threw everything together. It turned out amazing.

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