Southwest Pork in Black Bean Sauce
This ethnic Southwest Pork in Black Bean Sauce is a yummy Mexican treat. Easy, quick, and inexpensive... what could be better?
What You'll Need:
1 tablespoon ground cumin
1 teaspoon Adobo seasoning (see Note)
pounds boneless pork loin chops, cut into 1/2-inch cubes
2 (10-ounce) cans mild diced tomatoes and green chilies
1 (15-ounce) can black beans, rinsed and drained
1 (8-ounce) can whole kernel corn, drained
1 tablespoon vegetable oil
1 cup uncooked instant rice
1 cup (4-ounces) grated Cheddar cheese
2 tablespoons chopped fresh cilantro
What To Do:
- Combine cumin and Adobo seasoning in a large resealable plastic bag. Remove 2 tablespoons cumin mixture, and reserve. Add pork to plastic bag. Seal and shake to coat; set aside.
- Stir togather reserved 2 teaspoons cumin mixture, the diced tomatoes and green chilies, black beans, and corn in a large bowl.
- Heat vegetable oil in a large skillet over medium-high heat. Add pork; sauté 6 to 8 minutes or until pork is browned. Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes.
- Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges, if desired.
Look for Adobo seasoning in the ethnic section of large supermarkets. Boneless rib-end pork chops work well here, too. And you can reduce the heat of this dish by substituting a can of regular diced tomatoes for one of the cans of diced tomatoes and green chilies.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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