Spicy Pork Tenderloin Green Chili |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 6 |
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A hearty Southwest-style chili that promises to deliver on flavor - diabetes friendly as well. Recipe is from BH& G Diabetes, Eat What You Love. Ingredients:
8 ounces anaheim chilies (3-4 peppers) |
2 tablespoons canola oil |
1 1/2 lbs pork tenderloin, trimmed of fat and cut into 3/4 inch pieces |
3 large onions, chopped (3 cups) |
3 tablespoons garlic, minced |
1 lb fresh tomatillo, peeled and diced (about 4 cups) |
1 tablespoon ground cumin |
2 teaspoons dried oregano, crushed |
3 cups reduced-sodium chicken broth |
1 cup water |
1 (15 ounce) can no-salt-added navy beans, rinsed and drained |
1 tablespoon lime juice |
2 tablespoons fresh cilantro leaves |
Directions:
1. Preheat oven to 400 degrees F. Arrange chile peppers on a baking sheet. Roast for 25 to 30 minutes or until skins are dark, turning once halfway through roasting. Place chile peppers in a bowl; cover with plastic wrap and let stand for 10 minutes. Carefully remove skins and seeds, chop chile peppers. Set aside.
2. In a 5-6 quart dutch oven heat oil over medium-high heat. Add pork; cook until browned. Add onions and garlic; cook about 5 minutes more or just until onions are tender, stirring occasionally. Add tomatillos, cumin, and oregano; cook for 3 minutes more, stirring occasionally.
3. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans, lime juice and chopped chile peppers. Simmer for 5 minutes more. Stir in cilantro and serve.
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