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Southwest Pork in Black Bean Sauce

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“This is a recipe I found in Southern Living and made it once....then lost the magazine in the PILES that I have. He has forced me to got through all of my magazines cuz he is throwing them all away. Well, now I have Zaar so I can safely keep all of the recipes we really enjoyed.....and I can't loose them in piles of stuff, LOL! Serve with flour tortillas and lime wedges. NOTE: This can be made a little less spicy if you substitute a can of regular diced tomatoes for 1 of the cans of tomatoes with chilies.”

Ingredients Nutrition


  1. Cut pork into 1/2-inch cubes.
  2. Combine cumin, chili powder, garlic salt, and paprika in a large zip top bag. Remove 2 teaspoons of the cumin mixture, and reserve.
  3. Add the pork to the bag, seal and shake to coat. Set aside.
  4. Stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
  5. Heat vegetable oil in a large skillet over medium-high heat. Add the pork and the red onions, and sauté 6-8 minute or until pork is browned all over.
  6. Stir in the tomato mixture and bring to a boil.
  7. Stir in the rice, cover and remove from heat. Let stand 5 minute.
  8. Sprinkle evenly with the shredded cheese and cilantro.
  9. Serve with flour tortillas and lime wedges.
  10. Enjoy!

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