Season pork tenderloin with salt and black pepper.
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.
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.
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.
Recipe Tips
You can substitute any color bell pepper for the red, and you can use any kind of beans in place of the kidney beans.
For a little variety, put the leftover stew into a saucepan and cook until most of the liquid is gone. Then serve wrapped in a tortilla and top with a bit of shredded cheese.
| 581 | Calories |
| 15g | Fat |
| 40g | Carbs |
| 72g | Protein |
