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Dinner recipe · from the recipe book

Coconut Green Chile Pork Tenderloin Stew

Tender seared pork tenderloin simmers in a cumin-scented coconut and green chile broth with zucchini, sweet corn and black beans, finished bright with lime and cilantro.

Coconut Green Chile Pork Tenderloin Stew

Ingredients

  • 1¼ lb600 gPork tenderloincut into 1-inch cubes
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 4 oz113 gDiced green chiles, canned
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 1 cup240 gLow-sodium chicken broth
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 2 cups chopped250 gZucchinicut into half-moons
  • 1 cup150 gCorn kernels, frozen
  • 2 tbsp30 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped

Steps

  1. Prepare the vegetables first: dice the onion and green bell pepper, mince the jalapeño and garlic, cut the zucchini into half-moons, and chop the cilantro. Cube the pork tenderloin and pat it dry.
  2. Season the pork with half the salt and all the black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown half the pork for 4 minutes, turning once, then transfer to a plate. Repeat with the remaining half of the canola oil and the remaining pork. The pork will finish cooking later.
  4. Lower the heat to medium. Add the onion and green bell pepper and cook 5 minutes, scraping up browned bits, until softened.
  5. Stir in the jalapeño, garlic, cumin and oregano and cook 1 minute until fragrant.
  6. Add the green chiles, coconut milk and chicken broth and bring to a simmer.
  7. Return the pork and its juices to the pot. Cover and simmer gently 15 minutes.
  8. Add the black beans, zucchini, the frozen corn kernels (no need to thaw) and the remaining half of the salt. Simmer uncovered 10 minutes, until the zucchini is tender, the corn is hot and the pork reaches 145°F (63°C); let rest off the heat 3 minutes.
  9. Stir in the lime juice, ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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