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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3/4-pound) pork tenderloin |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
vegetable cooking spray |
2 teaspoons vegetable oil |
2 cloves garlic, minced |
1/2 cup no-salt-added salsa |
1/2 cup canned low-sodium chicken broth, undiluted |
1 (15-ounce) can yellow hominy, rinsed and drained |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1/3 cup thinly sliced green onions |
1/3 cup chopped fresh cilantro |
4 (8-inch) flour tortillas |
lime wedges (optional) |
Directions:
1. Trim fat from tenderloin; cut tenderloin into 1-inch pieces.
2. Combine chili powder, cumin, and oregano in a large heavy-duty, zip-top plastic bag; add pork. Seal bag, and shake until pork is coated. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pork and garlic; cook 3 minutes or until browned, stirring often. Add salsa and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in green onions and cilantro.
3. To serve, place 1 tortilla in each of 4 shallow bowls; spoon pork mixture evenly over tortillas. Garnish with lime wedges, if desired.
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