SPD

Spicy Pork Stew

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This is a high fiber, low cost recipe. You can make it as spicy or as mild as you like. Bake a pan of cornbread and some coleslaw to serve on the side and you will have a complete meal. I omitted the jalapenos because it was too spicy for us. I also substituted celery for the green bell pepper. This is an easy recipe to adapt to your family's taste. You can also substitute chicken breast for the pork.

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Middle Georgia

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 to 8 servings

Ingredients

  • 1 Tbs. canola oil
  • 1 lb. pork tenderloin, cut into1/2 " cubes
  • 1 lg. green bell pepper, chopped
  • 1 lg. onion, chopped
  • 1 clove garlic, chopped
  • 1 or 2 jalapeno peppers, chopped, optional
  • 1 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 1/4 tsp. ground black pepper
  • 1/8 tsp. ground red pepper
  • 1 can petite diced tomatoes
  • 1 can Rotel, original, mild, or hot
  • 1 can red beans
  • 1 can black beans
  • 1 can whole kernel corn

Directions

Warm oil in a Dutch oven over medium heat. Add pork and cook until no longer pink. Stir in bell pepper, onion, garlic, jalapenos (if using), chili powder, cumin, black and red pepper. Cook about 8 to 10 minutes or until vegetables are tender. Stir in tomatoes, Rotel, beans, and corn. Simmer 20 to 30 minutes for flavors to blend.