This recipe is a take off from our Chicken and White Bean Chili One-Pot Wonder
. I wanted to make a chili-like Fall meal, but instead using pork tenderloin and a non-tomato base (since we have recently been experimenting with a constitution based diet
). We ended up with this stew and OH. MY. GOSH.
It is delish. So good that we made a huge batch of it two weekends in a row.
- 1 tbsp olive or coconut oil
- 16 oz pork tenderloin, cubed
- 1 medium yellow onion, diced
- 2 large red bell peppers, diced
- 8 oz package of button mushrooms, sliced
- 1 medium jalapeño, seeded and diced
- 3 cloves garlic, chopped or grated
- 2 (15 oz) cans of white beans or navy beans (drained and rinsed with cold water)
- half of a (15 oz) can of corn (I used the other half of the can in corn bread)
- 4 oz can of diced green chiles (optional)
- 1 tbsp sweet chili powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp sea salt
- 1 tsp basil
- 1 tsp oregano
- ground pepper (to taste)
- 1 quart (32 oz) of beef stock (low-sodium if you can find it)
- 12 oz full bodied, lager style beer
- 2 tbsp whole wheat flour
- chives/green onions
- Greek yogurt or sour cream
- low-fat cheddar cheese
- Bring a large stockpot to medium-high heat and add the oil. Sear the pork tenderloin so that all sides are browned. Remove the pork from the pot and place on a paper towel covered plate to absorb some of the oil.
- Add the onion, red pepper, mushroom, and jalapeño to the pot and sauté until onions are translucent.
- Add garlic and sauté for 1-2 minutes (you don’t want the garlic to burn).
- Now add the rest of the ingredients, cover with the lid and bring to a boil. Then reduce the heat, crack the lid, and allow it to simmer for 2-3 hours.
- A few minutes before serving, add the flour to thicken it to a stew-like consistency.
- Serve with green onions, shredded cheddar cheese, and sour cream (or Greek yogurt) and a piece of fresh out of the oven corn bread.