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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Off-the-shelf ingredients make this crowd-pleasing dish a snap to prepare. Serve with your favorite taco toppings, and let guests help themselves. Ingredients:
1/2 cup all-purpose flour |
3 tablespoons chili powder |
2 teaspoons salt |
1 1/2 teaspoons ground cumin |
2 pounds boneless pork loin, cut into 1-inch cubes |
2 tablespoons canola oil |
1 large onion, diced |
4 garlic cloves, minced |
2 (16-oz.) cans kidney beans, undrained |
2 (16-oz.) cans whole kernel white corn, drained |
2 (10-oz.) cans diced tomatoes and green chiles with lime juice and cilantro, undrained |
2 (4.5-oz.) cans chopped green chiles, undrained |
Directions:
1. Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.
2. Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.
3. Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes.
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