2 tablespoons olive oil, divided
1 pound pork loin, trimmed and cut into 1/2 inch pieces
1/3 cup quick cooking wild rice medley
1 medium onion, finely chopped
3 cloves minced garlic
2 serrano chiles, seeded and minced
1 1/2 cups of water
1 teaspoon dried oregano
1/2 teaspoon cumin
1 (32-ounce) carton fat-free, lower-sodium chicken broth
1 (15-ounce) can black beans, rinsed and drained
3 cups kale, washed, stems removed and chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Salt and Pepper to taste
Toasted tortilla strips, avocado and/or sour cream for garnish
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown pork on all sides. Remove from pan.
Heat remaining 1 tablespoon oil in pan, scraping pan to loosen browned bits. Add rice, onion, garlic and chiles; saute 3 minutes or until onion is tender. Add pork, water oregano, brogh and beans; bring to a boil. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Stir in kale, cilantro, lime juice, salt and pepper and simmer gently until kale is wilted, about 2 minutes. Top each serving with garnishes of choice. Serves 6