Southwest Pork in Black Bean Sauce

For less spice, substitute a can of regular diced tomatoes for the mild diced tomatoes with green chiles.

  • Yield: Makes 6 servings


  • 1 none to 1 1/2 pounds boneless pork loin chops
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 2 none (10-ounce) cans mild diced tomatoes with green chiles
  • 1 none (15-ounce) can black beans, rinsed and drained
  • 1 none (8-ounce) can whole kernel corn, drained
  • 1 tablespoon vegetable oil
  • 1 none small red onion, diced
  • 1 cup uncooked instant rice
  • 1 cup (4 ounces) grated Cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • none Flour tortillas
  • none Lime wedges


Cut pork into 1/2-inch cubes.

Combine cumin, chipotle chile pepper, garlic salt, and paprika in a large zip-top plastic bag. Remove 2 teaspoons cumin mixture, and reserve. Add pork to zip-top bag. Seal and shake to coat. Set aside.

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

Heat vegetable oil in a large skillet over medium-high heat. Add pork and red onion, and 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.

Note: For testing purposes only, we used McCormick Gourmet Collection Chipotle Chile Pepper.


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Southwest Pork in Black Bean Sauce Recipe