Posted: Oct 24, 2012 4:40 PM
Updated: Oct 24, 2012 5:26 PM
TUCSON - Today on Let's Make a Meal on News 4 Tucson at 4 p.m., The Practical Chef, Craig Nassar, stopped by to make:
Southwestern Pork & Pasta Recipe
8 ounces Penne Pasta
1 each Pork tenderloins (1 pound), cut into 1-inch cubes
1 Tbsp. Olive Oil
4 each Green Onions, chopped
4 each Garlic cloves, minced
1 can Diced Tomatoes with mild green chilis, undrained
1 cans Black Beans, rinsed and drained (15 ounces)
8 ounces Frozen Corn, thawed
8 ounces Salsa
1/2 Tbsp. Chili powder
1/2 tsp. Salt
1/2 tsp. Ground Cumin
1/2 tsp. Paprika or smoked paprika
1/4 tsp. Pepper
1/4 tsp. Cayenne pepper
1/2 Tbsp. Cornstarch
1 Tbsp. Cold water
Sour cream - Garnish
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.
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
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