Southwest Pork in Black Bean Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe I found in Southern Living and made it once....then lost the magazine in the PILES that I have. He has forced me to got through all of my magazines cuz he is throwing them all away. Well, now I have Zaar so I can safely keep all of the recipes we really enjoyed.....and I can't loose them in piles of stuff, LOL! Serve with flour tortillas and lime wedges. NOTE: This can be made a little less spicy if you substitute a can of regular diced tomatoes for 1 of the cans of tomatoes with chilies. Ingredients:
1 -1 1/2 lb boneless pork loin chop |
1 tablespoon ground cumin |
1 teaspoon chili powder |
1 teaspoon garlic salt |
1 teaspoon paprika |
2 (10 ounce) cans diced tomatoes with green chilies |
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 instant rice, uncooked |
1 cup cheddar cheese, shredded |
2 tablespoons fresh cilantro, chopped |
flour tortilla |
lime wedge |
Directions:
1. Cut pork into 1/2-inch cubes.
2. Combine cumin, chili powder, garlic salt, and paprika in a large zip top bag. Remove 2 teaspoons of the cumin mixture, and reserve.
3. Add the pork to the bag, seal and shake to coat. Set aside.
4. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
5. Heat vegetable oil in a large skillet over medium-high heat. Add the pork and the red onions, and sauté 6-8 minute or until pork is browned all over.
6. Stir in the tomato mixture and bring to a boil.
7. Stir in the rice, cover and remove from heat. Let stand 5 minute.
8. Sprinkle evenly with the shredded cheese and cilantro.
9. Serve with flour tortillas and lime wedges.
10. Enjoy!
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