Recipe Details

Chipotle Pork and Pepper Stew

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pounds New York (top loin) pork roast, or boneless pork loin chops, trimmed, cut into 3/4-inch dice
1 1/2 tablespoons canola oil, or other neutral-flavored oil
2 to 4 canned chipotle chile in adobo sauce, minced*
1 teaspoon salt, or more to taste
2 bell peppers, ideally 2 different colors, sliced
1 large red onion, or white onion, sliced
2 14- to 15-oz can diced fire-roasted tomatoes
1 15-oz can black beans, or pinto beans or kidney beans
2 cups corn kernels, freshly sliced off the cob, canned (drained), or frozen
2 tablespoons fresh oregano, chopped

Cooking Directions

In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt and cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add the peppers and onion and cook, stirring occasionally, until the peppers and onions are starting to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.

Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt to taste.

Serves 8

*You can find canned chipotle peppers in adobo sauce in the ethnic or Latin section of most major supermarkets.

Serving Suggestions

There are a lot of ways to make this stew your own — for example, you can adjust the heat by using more or less chipotles, or use different colors of peppers, different types of beans, or different combinations of both. You can serve it garnished with sour cream or avocado, or over rice or polenta. On the side, try a crisp green salad and plenty of warm tortillas.

Nutrition Information

Calories: 260 calories
Protein: 20 grams
Fat: 9 grams
Sodium: 860 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 2 grams
Carbohydrates: 23 grams
Fiber: 5 grams

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About the Cooking Method: Stewing

COOKING BASICS:
1)Season meat, if desired.
2)In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3)Add a small amount of liquid and cover pan tightly.
4)Simmer over low heat on the stove or in a low to moderate (275 to 300 degrees F.) oven.

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