Rating: 4.21 stars
163 Ratings
  • 5 star values: 83
  • 4 star values: 41
  • 3 star values: 31
  • 2 star values: 7
  • 1 star values: 1

An unbelievably simple, yet flavorful dish! Serve with rice, a green salad and a nice glass of red wine. It's low in fat, too!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat.

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  • Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium.

  • Pour in the beer, salsa, peaches and beans with 2 tablespoons reserved liquid. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro.

Nutrition Facts

317 calories; protein 29g; carbohydrates 32.4g; fat 7.8g; cholesterol 73.6mg; sodium 657.2mg. Full Nutrition
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Reviews (163)

Most helpful positive review

Rating: 5 stars
01/11/2006
I made this last night for guests and everyone raved! Not being a beer drinker I used low sodium chicken broth instead and used the entire can of black beans. I served this with orzo a green salad and as suggested a nice red wine. Thanks Alex. This is definitely a keeper! Read More
(86)

Most helpful critical review

Rating: 3 stars
05/08/2006
Tried this recipe. Though the idea was great I think it could do without the cornmeal. It made the sauce very mushy and grainy and sloppy looking. If I made this again I would do without the cornmeal and just quickly brown the pork and let it simmer in the sauce. Also the peaches gave it a nice flavor but I'm not big on pork/peaches. Might forgo the peaches too. The beans salsa and beer were an excellent idea though. Read More
(32)
163 Ratings
  • 5 star values: 83
  • 4 star values: 41
  • 3 star values: 31
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
01/11/2006
I made this last night for guests and everyone raved! Not being a beer drinker I used low sodium chicken broth instead and used the entire can of black beans. I served this with orzo a green salad and as suggested a nice red wine. Thanks Alex. This is definitely a keeper! Read More
(86)
Rating: 5 stars
11/12/2005
So easy my husband didn't even screw it up! A taste we weren't expecting but enjoyed on the first bite and more by the last. The first time this was made we used a generic Japanese brand salsa that has no bite (live in Japan). The second time we used an American salsa that gave the dish more of a sweet sour taste. Depending on your tastes simple to fiddle with the salsa to tweak the flavour. Read More
(46)
Rating: 5 stars
09/18/2005
Followed the recipe exactly as stated. Its consistency is like that of a very hearty stew. It was W-O-N-D-E-R-F-U-L!!! Thanks so much for sharing this delicious recipe. Read More
(39)
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Rating: 5 stars
08/05/2010
My husband was more enthusiastic about this than anything I've made in a long time. I was determined to make the cornmeal work and I believe the solution is to make sure your oil is very hot when you first add the coated meat and not to turn it until there is a good golden color to the down side. Continue to turn and brown the meat until all sides are browned. This gives a crisp coating that won't fall off and get mushy as some reviewers have complained about. I used medium salsa but think it would be better with hot. I also added the whole can of beans and don't think it was too much. (And besides what was I going to do with half a can of black beans?) Initially I added a little more beer bean liquid and peach syrup but as it continued to cook and thicken I just periodically added a little water. The pork was wonderfully tender and the combination of flavors was unusual and good. Read More
(35)
Rating: 3 stars
05/08/2006
Tried this recipe. Though the idea was great I think it could do without the cornmeal. It made the sauce very mushy and grainy and sloppy looking. If I made this again I would do without the cornmeal and just quickly brown the pork and let it simmer in the sauce. Also the peaches gave it a nice flavor but I'm not big on pork/peaches. Might forgo the peaches too. The beans salsa and beer were an excellent idea though. Read More
(32)
Rating: 5 stars
03/17/2006
We've made this many times and love it. We skip the cornmeal use a medium level salsa and season the pork with jerk or creole seasoning before cooking to add a little flavor. It's a great dinner for a change of pace. Read More
(31)
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Rating: 5 stars
06/29/2006
I had some boneless pork chops in the freezer I needed to use up so I used them in the recipe. I also used 1/4 cup of Corona beer and added a couple of splashes of lime juice. Also I didn't want half a can of black beans sitting in my fridge until the next century so I just threw in the whole can of drained beans. This recipe came out delicious it was a nice mix of interesting flavors. Read More
(22)
Rating: 5 stars
01/18/2005
Since I didn't have pork tenderloin on hand I used pork chops instead and it turned out great. I didn't have beer either so used water as someone else had suggested. I prepared it in a big frying pan with a tight fitting lid to ensure the chops stayed moist and tender. My family loved it and my husband asked me to make it again Read More
(20)
Rating: 3 stars
02/01/2011
I feel that the cornmeal greatly declined the quality of this recipe. I read other reviews and took the time to make sure the cornmeal created a nice crispy crust but once the other ingredients were added the cornmeal crust began to breakdown. The sauce became grainy. I didn't like the texture one bit but the taste was pretty good. Will try this one again without the cornmeal. Read More
(16)