Smoky Chipotle Pork Bowls

Name: Smoky Chipotle Pork Bowls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Latin
Ingredients: 2.5 pound pork tenderloin (trimmed and cut into 2-inch chunks); 1 tablespoon canola oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 yellow onion (medium, diced); 4 clove garlic (minced); 1 can crushed tomatoes; 2 tablespoon chipotle peppers in adobo sauce (finely minced); 2 can black beans (rinsed and drained); 1 can sweet whole kernel corn (drained); 2 cup white rice; 1 cup shredded cheddar cheese

Pressure-cooked pork tenderloin simmered in a smoky chipotle-tomato sauce with black beans and sweet corn, served over seasoned white rice and topped with shredded cheddar.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 6
Cuisine: Latin
Difficulty: Easy
Cost: $3.91/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat

Ingredients

2.5 pound pork tenderloin (trimmed and cut into 2-inch chunks)
1 tablespoon canola oil
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 yellow onion (medium, diced)
4 clove garlic (minced)
1 can crushed tomatoes
2 tablespoon chipotle peppers in adobo sauce (finely minced)
2 can black beans (rinsed and drained)
1 can sweet whole kernel corn (drained)
2 cup white rice
1 cup shredded cheddar cheese

Instructions

Season pork tenderloin chunks evenly with salt, black pepper, chili powder, ground cumin, and smoked paprika.
Set the electric pressure cooker to Sauté mode and add canola oil. Add diced yellow onion and minced garlic, sautéing for 2 minutes until fragrant.
Add seasoned pork tenderloin, crushed tomatoes, and minced chipotle peppers in adobo sauce. Stir gently to combine.
Secure the pressure cooker lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. Once finished, allow a 10-minute natural pressure release, then release any remaining steam.
While pork is pressure cooking, combine white rice and 4 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18 minutes until tender.
Open the pressure cooker and shred the pork lightly with two forks (internal temperature will exceed 165 degrees F). Stir in drained black beans and sweet whole kernel corn, letting them heat through in the sauce for 3 minutes.
Ladle white rice into bowls, spoon generous portions of the smoky pork, beans, and corn over the top, and sprinkle with shredded cheddar cheese.

Notes

Leftovers freeze and reheat wonderfully, retaining their robust smoky flavor throughout the week.

Nutrition (per serving)

Calories: 620
Protein: 54 g
Carbohydrates: 74 g
Fat: 12.5 g
Fiber: 11.5 g
Sodium: 780 mg
Saturated Fat: 4.5 g
Sugar: 5 g
Cholesterol: 110 mg