Los Angeles Times

Pork and Bean Verde Stew

A Pork and Bean Verde Stew from "The Biggest Loser Cookbook, served with brown rice, has a nice bite from the chiltope chili peppers and salsa verde.


Start to finish: 1 hour 15 minutes, 15 minutes active

2 teaspoons extra-virgin olive oil

1 pound pork loin or tenderloin, trimmed of visible fat and cut into 1-inch cubes

1 1/4 cups chopped onion

3 cloves garlic, minced

2 canned chipotle chili peppers packed in adobo sauce, minced with 1 teaspoon of adobo sauce

1 teaspoon dried oregano

1/4 teaspoon cumin

1/4 teaspoon ground coriander

1 bay leaf

14-ounce can no-salt chicken broth

14 1/2-ounce can no-salt diced tomatoes (with juices)

14 1/2-ounce can no-salt black beans, drained and rinsed

1 cup mild or medium salsa verde

Heat a large saucepan over a medium-high flame. Add the oil and heat for 5 to 10 seconds, until hot but not smoking. Add the pork and cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.

Add the onions and garlic and cook, stirring frequently, 2 to 3 minutes, or until the onions start to soften. Add the chipotles and sauce, oregano, cumin, coriander and bay leaf. Stir to mix.

Add the broth, tomatoes, beans and salsa. Stir well, then bring to a boil. Reduce heat to low, cover and simmer 45 to 60 minutes, or until the pork is fork tender. Spoon into bowls over brown rice, if desired.

Makes 4 servings.

Nutrition information per serving: 308 cal., 33 g pro., 7 g total fat, 25 g carbo., 84 mg chol., 414 mg sodium, 6 g fiber. Recipe from "The Biggest Loser Cookbook," Rodale, 2006, $21.95.

LARRY CROWE/Associated Press