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.