1 package (16oz) penne pasta
2 pork tenderloins (1 pound each), cut into 1-inch cubes
2 TABLESPOONS of olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14.5oz each) diced tomatoes with mild green chilies, undrained
2 cans (15oz each)black beans, rinsed and drained
1 package (16oz)of frozen corn, thawed
1 jar (16oz) of salsa
1 TABLESPOON of chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1/2 teaspoon of pepper
1/4 teaspoon of cayenne pepper
1 TABLESPOON of cornstarch
2 TABLESPOONS of cold water
1 - Cook pasta according to package directions. Meanwhile, in a Dutch oven (BTW I REALLY WANT one of these), cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all the meat to the pan. Add onions and garlic; cook 1 minute longer. Stir in 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 port mixture and toss to coat.
3 - Serve the desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
TO UES FROZEN PASTA: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. cover and microwave on high until heated through.