Southwest Pork in Black Bean Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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For less spice, substitute a can of regular diced tomatoes for the mild diced tomatoes with green chiles. Ingredients:
1 to 1 1/2 pounds boneless pork loin chops |
1 tablespoon ground cumin |
1 teaspoon ground chipotle chile pepper |
1 teaspoon garlic salt |
1 teaspoon paprika |
2 (10-ounce) cans mild diced tomatoes with green chiles |
1 (15-ounce) can black beans, rinsed and drained |
1 (8-ounce) can whole kernel corn, drained |
1 tablespoon vegetable oil |
1 small red onion, diced |
1 cup uncooked instant rice |
1 cup (4 ounces) grated cheddar cheese |
2 tablespoons chopped fresh cilantro |
flour tortillas |
lime wedges |
Directions:
1. Cut pork into 1/2-inch cubes.
2. Combine cumin, chipotle chile pepper, garlic salt, and paprika in a large zip-top plastic bag. Remove 2 teaspoons cumin mixture, and reserve. Add pork to zip-top bag. Seal and shake to coat. Set aside.
3. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with green chiles, black beans, and corn in a large bowl.
4. Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and 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.
5. Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges.
6. Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.
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