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Mexican Chipotle Pork Tenderloin Stew with Black Beans and Corn
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork tenderloin, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 4 cups low-sodium chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (14.5 ounces) diced tomatoes
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion, garlic, and red bell pepper to the same pot. Cook until the onion softens, about 4 minutes.
  • Stir in the minced chipotle peppers and cumin. Cook for 1 minute until fragrant.
  • Pour in the chicken broth, diced tomatoes, black beans, and corn. Return the pork to the pot. Season with salt and black pepper.
  • Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 25 minutes until the pork is tender and the vegetables are soft.
  • Remove from heat. Stir in the chopped cilantro. Serve with lime wedges on the side.

Notes

For a milder version, use only one chipotle pepper and remove the seeds. Leftovers keep in the refrigerator for three days and reheat well on the stove with a splash of broth to loosen the texture. Fresh corn cut from the cob works best in summer, while frozen corn is fine any other time.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife