MEXICAN PORK CASSOULET With CHIPOTLE CREAM

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Sue Byrom

ingredients

• 1 1/4 lb. pork tenderloin
• 1 T. olive oil
• Salt and pepper
• I med. onion, chopped
• 2 garlic cloves, minced
• cilantro and lime wedges, for
• 15 1/2 oz can black beans, rinsed and drained
• 1/2 cup frozen corn
• 15 oz. jar mild salsa
• Chopped garnish
• Chipotle cream: 1 1/2 cup sour cream.
• 2 tps. minced chipotle peppers in adobo sauce

Source: Sue Byrom

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