- Pork tenderloin
- Salt and pepper
- Jalapeños
- Jalapeño juice
- Red onion
- Green onion
- Pinto beans
- Water
- Tomato paste
- Diced tomatoes
- Sweet corn
- Garbanzo beans
- Brown sugar
- Paprika
- Garlic powder
- Worcestershire sauce
- Shredded cheese
- Sour cream
- Corn bread mix
- Preheat oven to 275 degrees.
- Take your pork tenderloin and season it with salt, pepper, and garlic powder.
- Then wrap in saran wrap a few times then again in foil.
- Stick in oven for 1 1/2 to 2 hours.
- We used pinto beans that we had to cook in water and wait for them to be ready but you can use canned beans to save on save.
- While waiting for pork tenderloin to be done do all your chops: jalapeños, red onion, and green onion.
- Once meat is done, shred with two forks.
- In medium to large pot everything into it: cooked pork, chopped red onion, green onion, jalapeños, jalapeño juice, pinto beans, garbanzo beans, tomato paste, diced tomatoes, half the can of sweet corn, brown sugar, worcestershire sauce, paprika, and garlic powder. Then maybe a cup of water on top of it all.
- Give it a good stir and cover with lid and let simmer for about 45 to 1 hour.
- We honestly didn't measure a thing! Make it as bland, spicy, or sweet you want. Keep tasting as it cooks to see what needs to be added to give depth or balance in flavor.
- Corn bread mix
- Other half the can of sweet corn
- Make corn bread as instructed on package and add in the canned corn.
- I sprayed the pan with pam but they still stuck to the bottom of the muffin tin. So maybe add more or use the papers so it doesn't stick to the metal.