Green Chili Pork Stew

This warm and inviting stew is perfect for chilly autumn evenings. The recipe goes together in a snap with diced pork tenderloin and frozen vegetable mixes. If your family does not care for the flavor of cilantro, chopped parsley makes a fine stand-in.

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  • 1 pound pork tenderloin
  • Salt and ground black pepper
  • 1 tablespoon olive oil
  • 3 7 ounce packages frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed*
  • 1 4 1/2 ounce can diced green chiles
  • 1 teaspoon ground cumin
  • 1 cup water
  • Fresh cilantro
  • Lime wedges (optional)
Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.
In a blender combine remaining thawed vegetables and the water. Process until smooth. Add pureed vegetables to Dutch oven. Bring to a simmer. Cook, covered, over medium heat about 15 minutes or until pork is cooked through, stirring occasionally. Ladle into soup bowls. Top with cilantro and a squeeze of lime juice.


  • *Tip:

    If you can't find the frozen vegetable blend, in a medium bowl stir together one 15-ounce can navy beans, rinsed and drained; 1 cup frozen sliced carrots, thawed; half of a 10-ounce package frozen chopped spinach, thawed and well-drained; and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin, and blend the remaining 1 cup with the water. Continue as directed.

nutrition information

Per Serving: cal. (kcal) 297, Fat, total (g) 11, chol. (mg) 74, sat. fat (g) 2, carb. (g) 21, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 3, pro. (g) 30, vit. A (IU) 728.85, vit. C (mg) 5.91, Thiamin (mg) 1.1, Riboflavin (mg) 0.4, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.88, Folate (g) 0, Cobalamin (Vit. B12) (g) 0.61, sodium (mg) 823, Potassium (mg) 463, calcium (mg) 70.68, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
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