Recipe by 2hot2handle
This recipe came out of a need to serve leftover pork tenderloin in a completely different way - my kids hate to eat leftovers of the "exact" same thing they ate the night before. I kept it pretty mild for tender palates, but you could certainly add any type of chiles, hot sauce, etc. Also, for the kids I put it into tortillas with cheese for burritos while my husband and I ate it in bowls as chili. The sky's the limit to the variations
Top Review by Lori Mama
This was delicious. I did make a few minor adjustments though. I used white kidney beans and added some green peppers. I had some leftover corn and added that as well. I liked how the herbs echoed what I had already on my pork tenderloin.
- 1 lb pork tenderloin, cooked and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 (15 ounce) cans black beans, rinsed and drained
- 2 (15 ounce) cans diced tomatoes with green chilies
- 2 cups beef broth (or water)
- fresh ground black pepper, to taste
Directions See How It's Made
- Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
- Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
- Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.