Save on Pinterest

Southwestern Pork & Pasta

Total Time

Prep: 25 min. Cook: 20 min.


10 servings

Updated: Dec. 17, 2022
This filling dish is packed with family-pleasing flavor. Also try it with boneless, skinless chicken breast instead of pork. —Nicole Filizetti, Jacksonville, Florida
Southwestern Pork & Pasta Recipe photo by Taste of Home


  • 1 package (16 ounces) penne pasta
  • 2 pounds pork tenderloin, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 8 green onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (16 ounces) frozen corn, thawed
  • 1 jar (16 ounces) salsa
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or smoked paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sour cream


  1. 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.
  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 pork mixture and toss to coat.
  3. Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
  4. To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

Nutrition Facts

1-1/2 cups: 465 calories, 7g fat (2g saturated fat), 51mg cholesterol, 1098mg sodium, 69g carbohydrate (12g sugars, 9g fiber), 31g protein.

Recommended Video