Chile Verde Stew - - Tulsa, OK - News, Weather, Video and Sports - |

Chile Verde Stew


Thursday, January 01, 2004
8 servings, 1 1/2 cups each
Olive oil cooking spray
2 pounds pork tenderloin, cubed
1 onion, diced
6 garlic cloves, minced
4-6 Serrano pepper, finely diced
3 cups low-sodium chicken broth
2 (7 ounce) cans Salsa Verde
2 (10 ounce) cans Mexican diced tomatoes and green chilies, drained
1 teaspoon cumin
1 cup shredded 2% sharp cheddar cheese
1. In a Dutch oven sprayed with nonstick cooking spray cook pork 5-6 minutes. Add onion, garlic and peppers and cook an additional 5-10 minutes or until pork is only slightly pink.
2. Add chicken broth, salsa verde, diced tomatoes and cumin. Simmer approximately 1 hour.
3. Stir in cheese.
Nutrition Facts:
216 calories, 4.8g carbohydrate, 29g protein, 7g fat, 3.3g saturated fat, 84mg cholesterol, 792mg sodium, 0.7g dietary fiber
Original recipe by Rachel Cly, RD, LD
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103 is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.