Tender Pork Stew with Beans Recipe - Allrecipes.com
Tender Pork Stew with Beans Recipe
  • READY IN ABOUT hrs

Tender Pork Stew with Beans

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 50 mins
  • READY IN 2 hrs 10 mins

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.
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Nutrition

  • Calories
  • 581 kcal
  • 29%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 184 mg
  • 61%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 12.5 g
  • 50%
  • Protein
  • 72 g
  • 144%
  • Sodium
  • 1379 mg
  • 55%

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

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