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!

Recipe Summary

prep:
20 mins
cook:
1 hr 50 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season pork tenderloin with salt and black pepper.

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  • 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.

  • 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.

  • 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

581 calories; protein 72g 144% DV; carbohydrates 39.6g 13% DV; fat 15.1g 23% DV; cholesterol 184.4mg 62% DV; sodium 1330.8mg 53% DV. Full Nutrition

Reviews (24)

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Most helpful positive review

Rating: 5 stars
08/23/2014
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 up the stew a little. Read More
(8)
27 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/23/2014
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 up the stew a little. Read More
(8)
Rating: 5 stars
03/02/2016
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 not into spicy so will have to play with the seasonings a little bit in the future. But great recipe. Will make again. Read More
(4)
Rating: 5 stars
11/18/2014
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! Read More
(3)
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Rating: 5 stars
03/29/2015
Added mushrooms turned out great!! Read More
(3)
Rating: 5 stars
12/08/2016
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 back in with all the other ingredients. I did not add all the vegetables added two 4oz cans green chili. Once meat was done I took out each porkchop shredded it up and put back in pot. I think i will add a couple of potatoes next time and I did use knorr beef cubes for the broth. everyone loved it and now it is requested all the time. Read More
(3)
Rating: 4 stars
02/22/2016
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 spices in a little oil to get the maximum flavor. It was more like a soup and my husband loved it. I will definitely keep this in my files since my husband is a soup lover and it made 6 nice large leftover servings for the freezer. Read More
(2)
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Rating: 5 stars
05/02/2016
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 leftovers drained and thickened in a saucepan wrapped in tortillas. We expect the leftovers to be even better as the flavors meld together.. The dish is well rounded and a nice blend of healthy veggies and a lean meat protein. It was easy to put together and most everything we keep on hand. Read More
(2)
Rating: 5 stars
09/27/2015
Made it in the crockpot. Just threw everything together. It turned out amazing. Read More
(2)
Rating: 5 stars
02/07/2018
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 sliced carrots instead of frozen. I also used can corn (didn't have frozen) and I used one can of kidney beans and one of pinto beans. Next time I would love to make this recipe just the way it is written. Read More