Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having 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 as much as my family does! Serve with rice!
Ingredients
- 2 1/2 (2 pound) pork tenderloin, trimmed and sliced1 1/2-inch thick
- 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 1/2 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
- Season pork tenderloin with salt and black pepper.
- 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.
- Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into 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.
- 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.