Ingredients

• 2.5 pounds pork tenderloin , trimmed and sliced into 1 1/2-inch pieces
• salt and ground black pepper to taste
• 1 tablespoon olive oil , or as needed
• 2 onions , diced
• 2 reds bell peppers , diced
• 2 tablespoons minced garlic
• 3 , 14.5 ounce
• 2 , 15 ounce
• 1.5 cups beef broth
• 1 , 4 ounce
• 2 teaspoons chili powder
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 , 9 ounce
• 1 , 8 ounce
• 1 , 8 ounce

Instructions

1. 1 Season pork tenderloin with salt and black pepper.
2. 2 Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
3. 3 Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into the pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
4. 4 Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

Nutrition per serving