1 T. + 1 tsp. olive or vegetable oil
\n10 ounces boneless pork loin, cut into 1 1\/2″ cubes
\n1\/4 tsp. freshly ground black pepper
\n1 C. chopped red onions
\n6 garlic cloves, minced
\n2 C. coarsely chopped tomatoes
\n6 ounces dried red kidney beans, soaked overnight, rinsed and drained
\n1\/4 C. drained canned mild or hot chopped green chile peppers
\n1\/2 tsp. ground cumin<\/p>\n
In large saucepan, heat oil; add pork and black pepper. Cook over medium heat, stirring frequently, 8-10 minutes, until pork is cooked through and lightly
\nbrowned. Add onions and garlic; cook, stirring frequently, 8 minutes longer, until onions are tender. Stir tomatoes, beans, chile peppers, cumin and 1\/2 C. water into pork mixture; bring liquid to a boil. Reduce heat to low; cook, covered, 50-60 minutes, until beans are tender.<\/p>\n
Yield: 4 servings
\nCalories: 328
\nFat: 9g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. + 1 tsp. olive or vegetable oil 10 ounces boneless pork loin, cut into 1 1\/2″ cubes 1\/4 tsp. freshly ground black pepper 1 C. chopped red onions 6 garlic cloves, minced 2 C. coarsely chopped tomatoes 6 ounces dried red kidney beans, soaked overnight, rinsed and drained 1\/4 C. drained canned mild or hot chopped green chile peppers 1\/2 tsp. ground cumin In large saucepan, heat oil; add pork and black pepper. Cook over medium heat, stirring…<\/p>\n