Southwestern pork & pasta

By claudiag

Ingredients

• package (16 ounces) penne pasta
• 2 pork tenderloins (1 pound each), cut into 1-inch cubes
• 2 tablespoons olive oil
• 8 green onions, chopped
• 4 garlic cloves, minced
• 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
• 2 cans (15 ounces each) black beans, rinsed and drained
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• 1 package (16 ounces) frozen corn, thawed
• 1 jar (16 ounces) salsa
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Sour cream

Preparation

Step 1

•Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
• Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.
• Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
•To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 10 servings.