1 tablespoon vegetable oil
2 tablespoons olive oil
3 pounds Pork & Mindy’s Pork Loin Filet, diced
1 medium onion, diced
1 tablespoon ground cumin
1 tablespoon dried oregano
2 cloves garlic, chopped
1 small jalapeno, seeded and deveined, diced (if desired)
1 can (14.5 ounce) low sodium chicken broth
3 cans (15.8 ounce) great northern beans, drained
2 cans (4 ounce) diced mild green chiles (for spicier version use diced hot green chiles)
1 cup fresh corn, removed from the cob
For garnish (all or some of the following can be used):
1 tablespoon crema (sour cream)
1 tablespoon Cotija cheese
¼ Sliced Avocado,
1 tablespoon chopped cilantro
1 tablespoon chopped onion
In large saucepan over medium high heat, place olive oil and diced pork loin. Cook the pork for 5 minutes, or until just barely pink. Remove pork with slotted spoon and set aside. Add in onions, jalapenos, cumin and dried oregano. Season with salt and pepper. Continue cooking until onions are translucent for 5 min. Add in garlic and sauté until fragrant for 30 seconds. Add in chicken stock, green chiles, beans and cooked pork. Simmer on medium low, uncovered for 30 minutes or longer depending on thickness desired. Add in fresh corn for last 5 minutes and season to taste.
When ready, serve in bowl and top with your favorite garnishes.
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