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Lisa Melton: "Made this with yellow and red peppers since I don…" Read More
10Ingredients
60Minutes
140Calories
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Description
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.
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 lb. New York (top loin) pork roast (trimmed, cut into 3/4-inch dice)
- 1 1/2 Tbsp. canola oil (or other neutral-flavored oil)
- 4 chipotles in adobo (canned, minced*)
- 1 tsp. salt (or more to taste)
- 2 bell pepper (ideally 2 different colors, sliced)
- 1 red onion (large, or white onion, sliced)
- 15 oz. fire roasted diced tomatoes
- 15 oz. black beans (or pinto beans or kidney beans)
- 2 cups corn kernels (freshly sliced off the cob, canned, drained, or frozen)
- 2 Tbsp. fresh oregano (chopped)
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Directions
- 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.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium940mg39% |
| Potassium330mg9% |
| Protein12g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium30% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lisa Melton 7 months ago
Made this with yellow and red peppers since I don’t like the green ones. Cut the chipotle peppers back to 3, removed every seed and added all the sauce I could get out of the can. I thought it needed a little more seasoning so I added chili powder and paprika. Let it simmer while my cornbread cooked. We ate it in a bowl stew style, but next time I’ll put it over either brown rice or polenta since it seems like it needs to be served over a base. This was very good just on its own; the peppers cooked up sweet and it had just the right amount of heat. I will make it again but thicken a bit next time.