MY ASOPAO (STEW) with RED SMALL BEANS, PORK TENDERLOIN and MOFONGO in 15 to 20 MINUTES. BOOM!

Yes, I heard you. We are all dead busy with work, daily chores, kids, well, you get it. Time to cook should be quick, and the meals nutritious and delicious. Therefore, here is my quick recipe to make sure the family is fed in no time with a homemade meal.
 
Category:  Entrée  
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $9.00 or $3.00 per bowl
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 3 generous bowls
 
Ingredients
1 ½ c. of pork tenderloin cut in ½ inch pieces ($4.50)
1 tsp. Angie’s Dry Seasonings (.15)
1 ½ tbsp. Angie’s Basting Olive Oil (.60)
1 tbsp. Granulated garlic (.15)
1 tsp. Turmeric (.15)
1 tsp. Curry powder (.15)
1 tsp. Paprika (.15)
2 tbsp. Dried onion flakes (.15)
½ Roasted red peppers jar, drained (.70)
2 Frozen Sofrito disks (.30)
1 15oz. Red small beans can, drained, rinsed and drained again (1.00)
1 c. Mofongo chips ($1.00)
 
Directions
Cut and season the pork, then sauté over medium in its marinate for few minutes.
Add all the above listed ingredients, except the mofongo chips, and enough water to cover it.
Bring it to a boil, reduce the heat to med low and cook for 10 minutes. Add the mofongo chips and more water if necessary. Cook for 5 minutes until your desired thickness is accomplished. Done.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil