Ingredients

• 1 1/2 lb. New York (top loin) pork roast (trimmed, cut into 3/4-inch dice)
• 1 1/2 Tbsp. canola oil (or other neutral-flavored oil)
• 4 chipotles in adobo (canned, minced*)
• 1 tsp. salt (or more to taste)
• 2 bell pepper (ideally 2 different colors, sliced)
• 1 red onion (large, or white onion, sliced)
• 15 oz. fire roasted diced tomatoes
• 15 oz. black beans (or pinto beans or kidney beans)
• 2 cups corn kernels (freshly sliced off the cob, canned, drained, or frozen)
• 2 Tbsp. fresh oregano (chopped)

Instructions

1. 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, about 4 minutes. Add the peppers and onion and cook, stirring occasionally, until the peppers and onions are starting to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.
2. 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.
3. Serves 8
4. *You can find canned chipotle peppers in adobo sauce in the ethnic or Latin section of most major supermarkets.