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Green Chili Pork Stew
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1 lb | pork tenderloin |
Salt | |
ground black pepper | |
1 TBS | olive oil |
3 (7oz) pkg | frozen yellow carrots |
spinach | |
1 (4 oz) can | diced green chiles |
1 tsp | ground cumin |
Fresh cilantro | |
Lime wedges |
Cut pork into 3/4 inch pieces; sprinkle lightly with salt and pepper.
In Dutch oven heat olive oil over med-high heat. Add pork; cook 4-5 minutes or until browned. Stir in 2 pkgs of thawed vegetables, chiles and cumin.
In blender, combine remaining thawed vegetables and 1 cup of water. Process until smooth. Add purred vegetables to Dutch oven. Bring to a simmer. Cook, covered over med heat about 15 minutes or until pork is cooked through, stirring occasionally.
Ladle into bowls.
Top with cilantro and a squeeze of lime juice.
Serves 4
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