Quick Pork & Chile Stew
The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.Yield: 4 servings, about 1 1/2 cups each
Active Time: 25
Total Time: 40
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
- 1 onion, halved and sliced
- 2 poblano peppers, diced
- 2 cloves garlic, minced
- 1 medium russet potato, peeled and cut into 1/2-inch pieces
- 1 14-ounce can reduced-sodium chicken broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne (optional)
- 1 tablespoon lime juice
- Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.
- Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.
Nutrition Per Serving
|fat||8 g (2 g sat, 5 g mono)|
Nutrition Bonus Vitamin C (100% daily value), Potassium (27% dv), Zinc (17% dv), Iron (15% dv).
Carbohydrate Serving 1 1/2
Exchanges 1 starch, 1 vegetable, 3 lean meat
From EatingWell January/February 2010