Tender Pork Stew with Beans


Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork and bean stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having it weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy it as much as my family does! Serve with rice.

Prep Time:
20 mins
Cook Time:
1 hrs 50 mins
Total Time:
2 hrs 10 mins


  • 2 ½ pounds pork tenderloin, trimmed and sliced into 1 1/2-inch pieces

  • salt and ground black pepper to taste

  • 1 tablespoon olive oil, or as needed

  • 2 onions, diced

  • 2 red bell peppers, diced

  • 2 tablespoons minced garlic

  • 3 (14.5 ounce) cans diced tomatoes with green chile peppers

  • 2 (15 ounce) cans kidney beans, rinsed and drained

  • 1 ½ cups beef broth

  • 1 (4 ounce) can diced green chile peppers

  • 2 teaspoons chili powder

  • 1 teaspoon dried basil

  • 1 teaspoon ground cumin

  • 1 (9 ounce) bag frozen shelled edamame

  • 1 (8 ounce) bag frozen corn (Optional)

  • 1 (8 ounce) bag frozen sliced carrots (Optional)


  1. Season pork tenderloin with salt and black pepper.

  2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.

  3. Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.

  4. Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Cook's Note:

For a little variety, put the leftover stew into a saucepan and cook until most of the liquid is gone. Serve wrapped in a tortilla and top with a bit of shredded cheese.

Any variety of bell pepper can be used in place of the red bell pepper.

Any variety of beans can be used in place of kidney beans.

Nutrition Facts (per serving)

581 Calories
15g Fat
40g Carbs
72g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 581
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 184mg 61%
Sodium 1331mg 58%
Total Carbohydrate 40g 14%
Dietary Fiber 13g 45%
Total Sugars 5g
Protein 72g
Vitamin C 72mg 359%
Calcium 177mg 14%
Iron 7mg 37%
Potassium 1783mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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