Southwestern Pork & Pasta Recipe

4.5 3 7
Southwestern Pork & Pasta Recipe
Southwestern Pork & Pasta Recipe photo by Taste of Home
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Southwestern Pork & Pasta Recipe

Read Reviews
4.5 3 7
Publisher Photo
This filling dish is packed with family-pleasing flavor. Also try it with boneless, skinless chicken breast instead of pork. —Nicole Filizetti, Jacksonville, Florida
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 2 pounds pork tenderloin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 8 green onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (16 ounces) frozen corn, thawed
  • 1 jar (16 ounces) salsa
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sour cream

Directions

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; 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.
Originally published as Southwestern Pork & Pasta in Simple & Delicious March/April 2010, p17

Nutritional Facts

1-1/2 cups: 465 calories, 7g fat (2g saturated fat), 51mg cholesterol, 1098mg sodium, 69g carbohydrate (12g sugars, 9g fiber), 31g protein.

  • 1 package (16 ounces) penne pasta
  • 2 pounds pork tenderloin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 8 green onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (16 ounces) frozen corn, thawed
  • 1 jar (16 ounces) salsa
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sour cream
  1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; 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.
  2. 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.
  3. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
  4. 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.
Originally published as Southwestern Pork & Pasta in Simple & Delicious March/April 2010, p17

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Reviews forSouthwestern Pork & Pasta

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ranson User ID: 1158378 170454
Reviewed Oct. 2, 2011

"Great recipe. Makes alot"

MY REVIEW
momsweney User ID: 4363720 185950
Reviewed Aug. 12, 2010

"I just copied the recipe......I have not had a chance to even purchase the pork, let alone to prepare, then eat this dish."

MY REVIEW
briandean User ID: 2914082 170453
Reviewed May. 13, 2010

"This was soooo good! It makes a whole lot, so next time, I'll cut the recipe in half. I opted to not use pasta, and served it over a baked potato instead. With a nice dollop of sour cream, it's absolutely delicious. This recipe is a keeper for sure!!"

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