2# pork tenderloin,cubed about 1/2 inch
1 t ground cumin
2 cups cooked black beans rinsed and drained(canned okay)
2 - 4 t chili powder- depending on your heat preference.
3 cups (can) chopped tomatoes*
1/2 cup water or beer
8 ounces tomato sauce
1/2 cup fresh lime juice
1 cup yellow onion diced
3 cloves minced garlic
olive oil
salt and pepper to taste
Saute the onion in the olive oil on med heat until translucent and golden. Lower the heat and add the garlic and cook for a minute or two- stirring frequently. Add the tomatoes, tomato sauce, seasonings, water, and lime juice and simmer on low for about 30-40 minutes. At this point i use an immersion blender to puree the tomatoes a bit -as I like the consistency better- but this step is optional.
In the meantime, season the pork with salt and pepper and brown the meat on med- high heat until almost cooked through. Drain and rinse the beans.
Add the meat and the beans into the pot and sir well. Simmer on very low for another half hour or so. Give the pot another little squeeze of lime juice just before serving. Serve with condiments.
*I like RoTel diced tomatoes- I use a combo of spicy and mild. Pomi chopped in a box are also quite good. I like Progresso black beans- they are smaller than most.
Optional condiments: sour cream, grated cheddar or jack, chopped scallions, tortilla strips, lime wedges.
