Ingredients
1 package (16 ounces) penne pasta2 pounds pork tenderloin, cut into 1-inch cubes2 tablespoons olive oil8 green onions, chopped4 garlic cloves, minced3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained2 cans (15 ounces each) black beans, rinsed and drained1 package (16 ounces) frozen corn, thawed1 jar (16 ounces) salsa1 tablespoon chili powder1 teaspoon salt1 teaspoon ground cumin1 teaspoon paprika or smoked paprika1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 tablespoon cornstarch2 tablespoons cold waterSour cream
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; 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.
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.
Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.
