Pork and Black Bean Verde Stew

Pork and Black Bean Verde Stew

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.  


Pork and Black Bean Verde Stew Recipe

Weight Management & Bariatrics



2 teaspoons extra-virgin olive oil 
1 pound pork loin or tenderloin, trimmed of visible fat and cut into 1” cubes 
1¼ cup chopped onions 
3 cloves garlic 
2 canned chipotle peppers in adobo sauce, minced plus 1 teaspoon adobo sauce 
1 teaspoon ground cumin 
1 packet Goya Sazon with coriander & annatto (or similar seasoning packet) 
1 can (14 ounces) no salt added chicken broth 
1 can (14.5 ounces) no salt added diced tomatoes in juice 
1 can (14.5 ounces) no salt added black beans, drained & rinsed 
1 teaspoon crushed red pepper flakes (optional)


  1. In large pot or Dutch oven, heat olive oil over medium high heat.
  2. Add pork cubes and cook, stirring occasionally for 4-6 minutes or until browned on all sides.
  3. Add onion and garlic and cook for 2-3 minutes, or until starting to soften.
  4. Add chipotle peppers and sauce, cumin, and seasoning packet. Stir to mix.
  5. Add broth, tomatoes, beans and red pepper flakes if desired. Stir to mix well.
  6. Bring stew to a boil then reduce heat to low. 
  7. Cover pot and simmer for 45 minutes to 1 hour, or until the port is fork tender. 
  8. Serve stew in bowls over brown rice or add rice to stew, if desired. (Rice not included in nutritional analysis.)


Serving size: ¼ of recipe, not including rice
Calories: 308
Carbohydrate: 25 grams
Fat: 7 grams (2 grams saturated)
Protein: 33 grams
Cholesterol: 84 milligrams
Sodium: 414 milligrams
Fiber: 6 grams


Recipe can be found on www.froedtert.com