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.
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
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.