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Tender Pork Stew with Beans

Sara Myers Gross

"Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having 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 as much as my family does! Serve with rice!"
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2 h 10 m servings 581 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 581 calories; 15.1 g fat; 39.6 g carbohydrates; 72 g protein; 184 mg cholesterol; 1331 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 17
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This recipe is super versatile and easy to make. I have made it in the crock pot on days I had to work and couldn't babysit the stove. Just cook it with the lid off for the last hour to thicken ...

This was great! I threw everything in the crockpot and used all the veggies suggested. Turned out to be a really great stew and then we added a cup or two of rice, which turned out good too. I'm...

Added mushrooms turned out great !!

This was great. I thicken it with corn tortillas, but it wasn't entirely necessary. I doubled the spices, but I am not sure it was necessary. You have to try this!

LOVE THIS RECIPE! I did make changes, used bone in porkchops with some fat, I fried them alone, took them out then in pork juices cooked onion garlic and the spices, then added the porkchops ba...

We made it as per the recipe. We enjoyed it ; loved the texture and a bit of crunch left in the late addition veggies (carrots, corn & edamame). We had it with rice and plan to try some of the ...

Excellent. I added more broth, half a can of tomato paste, doubled the spices, added some hot pepper flakes and worchestershire and cooked it in the crock pot. Don't forget to bloom your spice...

Made it in the crockpot. Just threw everything together. It turned out amazing.

It was delicious and very tasty! Even my hard to please husband like it. The only changes I made because I didn't have the ingredients were not using the frozen shelled edamame, and using fresh ...