Southwest Pork in Black Bean Sauce

By carvalhohm

Ingredients

• 1 tablespoon ground cumin
• 1 teaspoon Adobo seasoning (see Note)
• 1 1/4 pounds boneless pork loin chops, cut into 1/2-inch cubes
• 2 (10-ounce) cans mild diced tomatoes and green chilies
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8-ounce) can whole kernel corn, drained
• 1 tablespoon vegetable oil
• 1 cup uncooked instant rice
• 1 cup (4-ounces) grated Cheddar cheese
• 2 tablespoons chopped fresh cilantro

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

Combine cumin and Adobo seasoning in a large resealable plastic bag. Remove 2 tablespoons cumin mixture, and reserve. Add pork to plastic bag. Seal and shake to coat; set aside.

Stir together reserved 2 teaspoons cumin mixture, the diced tomatoes and green chilies, black beans, and corn in a large bowl.

Heat vegetable oil in a large skillet over medium-high heat. Add pork; sauté 6 to 8 minutes or until pork is browned. Stir in tomato mixture; bring mixture to a boil, and stir in rice. Cover and remove from heat. Let stand 5 minutes.

Sprinkle evenly with Cheddar cheese and chopped fresh cilantro. Serve with flour tortillas and lime wedges, if desired.

Notes:
Look for Adobo seasoning in the ethnic section of large supermarkets. Boneless rib-end pork chops work well here, too. And you can reduce the heat of this dish by substituting a can of regular diced tomatoes for one of the cans of diced tomatoes and green chilies.