Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) penne pasta

  2. 2 pork tenderloins (1 pound each ), cut into 1-inch cubes

  3. 2 tablespoons olive oil

  4. 8 green onions, chopped

  5. 4 garlic cloves, minced

  6. 3 cans (14-1/2 ounces each ) diced tomatoes with mild green chilies, undrained

  7. 2 cans (15 ounces each ) black beans, rinsed and drained

  8. 1 package (16 ounces) frozen corn, thawed

  9. 1 jar (16 ounces) salsa

  10. 1 tablespoon chili powder

  11. 1 teaspoon salt

  12. 1 teaspoon ground cumin

  13. 1 teaspoon paprika or smoked paprika

  14. 1/2 teaspoon pepper

  15. 1/4 teaspoon cayenne pepper

  16. 1 tablespoon cornstarch

  17. 2 tablespoons cold water BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 10 servings.


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