Name: Black Bean & Pork Stew
Ingredients: 2 lbs. boneless pork tenderloin (trimmed & cubed); salt & pepper (to taste); all-purpose flour; 2 tablespoons vegetable oil; 1 large red onion (diced); 6 large garlic cloves (minced); 6 cups chicken stock; 1 lb. dried black beans (soaked overnight); 1 cup water; 1/2 to 1 cup green chiles (diced); 3-4 canned chipotle peppers in adobo sauce (minced); 2 teaspoons adobe sauce; sour cream; avocado (diced); tomato (diced); sharp cheddar cheese (shredded); tortilla strips or chips; cilantro

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Black Bean & Pork Stew

Course: Main Course, Soup

Keyword: soup

Servings:

Author: Sherry Moman

Ingredients

2 lbs. boneless pork tenderloin trimmed & cubed
salt & pepper to taste
all-purpose flour
2 tablespoons vegetable oil
1 large red onion diced
6 large garlic cloves minced
6 cups chicken stock
1 lb. dried black beans soaked overnight
1 cup water
1/2 to 1 cup green chiles diced
3-4 canned chipotle peppers in adobo sauce minced
2 teaspoons adobe sauce
sour cream
avocado diced
tomato diced
sharp cheddar cheese shredded
tortilla strips or chips
cilantro

Instructions

Trim and cube pork tenderloin. Salt, pepper & flour. Heat vegetable oil in a non-stick dutch oven on high. Brown meat, turning, about 5 minutes. Add onion and garlic and continue to cook a few minutes.
Add chicken stock, water, black beans (rinsed & drained), green chiles, chipotle peppers, & adobe sauce.
Bring to a boil, reduce heat and simmer with top cracked until beans are tender.
Serve over rice with Mexican cornbread or tortilla chips. Garnish with sour cream, avocado, cheese, chopped tomato, cilantro, etc.