This would be great with either leftover pork roast or pork tenderloin. I used the leftover pork tenderloin I’d barbecued a few days back but the book I got it from suggested leftover pork roast. I seem to be having an issue posting Amazon links so will forfeit the 50 cents I’d make off the link and say it was from Cheap! Fast! Good! This is pretty kid-friendly and makes good use of leftovers. I used some frozen mixed bell pepper slices since I didn’t have any fresh.
Quick Pork Stew
- 2/3 cup rice
- 1 1/3 cup water
- 1/2 tsp salt
- 1 cup frozen corn or 1 15 oz can corn
- 15 oz can black beans or 2 cups homemade
- 2 tsp oil
- 1 cup chopped bell peppers red, green, or a mix
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 15 oz can "Rotel" tomatoes diced with green chiles
- 3/4 to 1 1/2 cups cubed/chopped leftover cooked pork tenderloin or pork roast
- 1 cup shredded Cheddar or Mexican blend cheese
- 1/2 cup sour cream
- Heat the water, salt and rice to a boil. Lower to a simmer, cover, and cook 20 minutes.
- Place the corn and black beans in a colander and rinse. If the corn is frozen, rinse a few times so it starts to defrost.
- In a large skillet, heat the oil and then add the chopped peppers. Mince the garlic and add it. Add the cumin and chili powder and stir.
- Add the can of tomatoes (with juices), the corn, the black beans, and the pork. Stir well. Cover the skillet and cook over medium heat until heated through, stirring now and then.
- At this point the rice is probably done. If not, just leave the skillet over low.
- When the rice is done, turn the heat off and remove the skillet from the burner. Add the rice, cheese, and sour cream and stir, then serve.