You can find canned chipotle peppers in adobo sauce in the ethnic or Latin section of most major supermarkets.
- 1½ Pound New York (top loin) pork roast, or boneless pork loin chops, trimmed, cut into 3/4-inch dice
- 1½ Tablespoon canola oil or other neutral-flavored oil
- 2 to 4 canned chipotle chiles in adobo sauce, minced
- 1 Teaspoon salt, or more to taste
- 2 bell peppers, ideally 2 different colors, sliced
- 1 large red onion, or white onion, sliced
- 2 14-to 15-ounce cans diced fire-roasted tomatoes
- 1 15-ounce can black beans, pinto beans, or kidney beans
- 2 Cups corn kernels, freshly sliced off the cob, canned (drained), or frozen
- 2 Tablespoons fresh oregano, chopped
In a large saucepan or small stockpot over medium-high heat, warm the oil. Add the pork, chipotles, and salt, and cook, stirring occasionally, until the pork is no longer pink on the outside, about 4 minutes. Add the peppers and onions, and cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Add the tomatoes (with their juices) and 1 cup of water, scraping up any browned bits on the bottom of the pot. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the pork, peppers, and onion are tender, about 15 minutes.
Stir in the beans (with their juices) and corn and cook, stirring occasionally, until heated through, 5 to 8 minutes. Add the oregano and additional salt as needed.