15 ounce no-salt-added black beans divided drained canned
1.5 pounds pork loin boneless lean
9 ounce chiles green chopped canned
1 cup celery thinly sliced
43 ounce chicken broth low-sodium canned
2 tablespoons chili powder
10 ounce whole-kernel corn frozen thawed
1 teaspoon ground cumin
1 teaspoon oregano dried
3 cups round potato diced red
0.5 teaspoon salt
3 cups tomatoes coarsely chopped
Equipment
paper towels
dutch oven
Directions
Trim fat from pork; cut pork into 1-inch cubes. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add pork and celery; cook, stirring constantly, until pork is browned and celery is tender.
Remove from Dutch oven; wipe drippings from Dutch oven with a paper towel.
Return pork mixture to Dutch oven; add potato and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 1 hour or until pork is tender.
Place half of beans in a shallow dish; mash with a fork to form a paste.
Add bean paste and remaining beans to pork mixture, stirring well; bring to a boil. Cook, uncovered, 10 minutes or until mixture is thickened.
