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Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork and bean stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having it weekly since I first made it. It’s just as tasty when served as leftovers. It’s also a very adaptable recipe, so it is easy to adjust to suit your family’s tastes. I hope you enjoy it as much as my family does! Serve with rice.
Ingredients
- 2 ½ pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon olive oil, or as needed
- 2 onions, diced
- 2 red bell peppers, diced
- 2 tablespoons minced garlic
- 3 (14.5 ounce) cans diced tomatoes with green chile peppers
- 2 (15 ounce) cans kidney beans, rinsed and drained
- 1 ½ cups beef broth
- 1 (4 ounce) can diced green chile peppers
- 2 teaspoons chili powder
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 (9 ounce) bag frozen shelled edamame
- 1 (8 ounce) bag frozen corn (Optional)
- 1 (8 ounce) bag frozen sliced carrots (Optional)
Directions
Step 1
Season pork tenderloin with salt and black pepper.
Step 2
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
Step 3
Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
Step 4
Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Cook’s Note:
For a little variety, put the leftover stew into a saucepan and cook until most of the liquid is gone. Serve wrapped in a tortilla and top with a bit of shredded cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 581 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat4g | 20% |
| Cholesterol184mg | 61% |
| Sodium1331mg | 58% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber13g | 45% |
| Total Sugars5g | |
| Protein72g | |
| Vitamin C72mg | 359% |
| Calcium177mg | 14% |
| Iron7mg | 37% |
| Potassium1783mg | 38% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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