Pork and Pepper Stew

by Pork Be Inspired

Pork and Pepper Stew
  • TOTAL PREP TIME60 minutes

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  • 1 1/2 lbs New York Pork Roast
  • 1 1/2 tbs. canola oil, or other neutral-flavored oil
  • 2 to 4 canned chipotle chile in adobo sauce
  • 1 tsp. salt, or more to taste
  • 2 bell peppers, ideally 2 different colors, sliced
  • 1 large red onion, or white onion, sliced
  • 2 14- to 15-OZ can diced fire-roased tomatoes 
  • 1 15-OZ can black beans, or pinto beans or kidney beans 
  • 2 cups corn kernels, freshly sliced off the cob, canned, or frozen 
  • 2 tbs. fresh oregano, chopped 


In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt and cook, stirring occasionally, until no longer pink on the outside. Add the peppers and onion and cook, stirring occasionally, until the peppers and onions are starting to soften. Add the tomatoes, and 1 cup of water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender. 

Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt to taste.