There are a lot of ways to make this stew your own — for example, you can adjust the heat by using more or less chipotles, or use different colors of peppers, different types of beans, or different combinations of both. You can serve it garnished with sour cream or avocado, or over rice or polenta. On the side, try a crisp green salad and plenty of warm tortillas.
- 1 1/2 pounds New York (top loin) pork roast (trimmed, cut into 3/4-inch dice)
- 1 1/2 tablespoons canola oil (or other neutral-flavored oil)
- 4 chipotles in adobo (canned, minced*)
- 1 teaspoon salt (or more to taste)
- 2 bell pepper (ideally 2 different colors, sliced)
- 1 red onion (large, or white onion, sliced)
- 15 ounces fire roasted diced tomatoes
- 15 ounces black beans (or pinto beans or kidney beans)
- 2 cups corn kernels (freshly sliced off the cob, canned, drained, or frozen)
- 2 tablespoons fresh oregano (chopped)
- In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt and cook, stirring occasionally, until no longer pink on the outside, about 4 minutes. Add the peppers and onion and cook, stirring occasionally, until the peppers and onions are starting to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.
- Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt to taste.
- Serves 8
- *You can find canned chipotle peppers in adobo sauce in the ethnic or Latin section of most major supermarkets.