Pork, Ham, Bacon and Bean Stew

This flavorful stew contains pork tenderloin, ham and crumbled bacon, plus jalapeno peppers, beans, broth, tomatoes, spinach and seasonings.

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Ingredients:

• 2 Tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 to 3 lbs of pork tenderloin, cubed
• 5 slices thick bacon, chopped
• 1 large onion, chopped
• 2 cups diced cooked ham
• 3 or 4 large carrots, peeled and chopped
• 6 large cloves garlic, chopped
• 2 Tablespoons diced jalapeno peppers (or to taste)  
• 1 14/5 oz can diced tomatoes with juice
• 2 14 oz cans chicken broth  
• 1 14 oz can beef broth
• 1 tsp Emiril's Original Essence, or more to taste
• 2 tsp Emiril's Bayou Blast Essence, or more to taste
• Salt and pepper to taste
• 2 15 oz cans Great Northern beans, rinsed and drained
• 2 16 oz cans dark red kidney beans, rinsed and drained
• 9 oz fresh spinach, chopped
• Fresh cilantro, optional

Method

Mix chili powder, salt, and pepper in bowl. Add pork and coat thoroughly with spices. Saute bacon in heavy large pot over medium heat until crisp. Transfer bacon to paper towels to drain. Add pork cubes to drippings in pot and saute until brown on all sides. Using slotted spoon, transfer pork to bowl. Add onion, ham, carrot, and garlic to pot. Cover and cook 5 minutes, stirring occasionally. Add chilies, and stir 1 minute. Stir in canned tomatoes and its juice, chicken and beef broths, bacon, both of Emiril's Essences, salt, and pepper. Bring to a boil then reduce heat, cover and simmer until pork is very tender, about 1 hour. When pork is tender, add beans, and adjust spices using Emiril's spices, salt and pepper. (Note: depending on how thick the stew is, you may need to add additional beef or chicken broth.) After beans are heated through, add spinach and stir 1-2 minutes until it wilts. If preferred, soup can be topped with chopped cilantro.

Notes:

Number of servings: 8

Submitted By: Enjoying Each Day
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