Chile Verde Stew

Print Thursday, January 01, 2004 Categories: Tex-Mex/Entree Yield: 8 servings, 1 1/2 cups each Ingredients: Olive oil cooking spray 2 pounds pork tenderloin, cubed 1 onion, diced 6 garlic

Wednesday, December 19th 2007, 3:23 pm

By: News On 6


Thursday, January 01, 2004
Categories:
Tex-Mex/Entree
Yield:
8 servings, 1 1/2 cups each
Ingredients:
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
Directions:
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
Source:
Original recipe by Rachel Cly, RD, LD
logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

December 19th, 2007

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 28th, 2024

March 28th, 2024

March 28th, 2024

March 28th, 2024