This tender pork, potatoes and beans recipe is a complete meal in one. Top off this Mexican-Style dish with sliced avocado and fresh cilantro.
Prep Time: 15 minutes
Cook Time: 45 minutes
1 Tbsp olive oil
2 lbs pork tenderloin, cut into 1-inch cubes
1 (16 oz) jar salsa verde
1 (4 oz) can diced green chiles
1 cup chicken broth
1 tsp Mexican seasoning
1 lb Yukon gold or Russet potatoes
2 green onions, sliced
1 (15 oz) can black beans, rinsed and drained
1 avocado, sliced (optional)
1/4 bunch cilantro, chopped (optional)
1/4 cup sour cream (optional)
1. In large saucepan, heat oil and cook pork on medium-heat until brown on all sides, about 8 minutes.
2. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
3. Meanwhile cut the potatoes into 3/4-inch cubes. Potatoes can be cooked with or without the peel. Add potatoes; cook on medium for 30 minutes more or until pork is very tender.
4. Uncover; add green onions and bean, cook for about 5 minutes longer or until sauce has thickened. Top with sour cream if you like. Enjoy!
Spicier – To give more heat to this dish simply use hot Mexican-style seasoning and hot salsa.
Double this batch and refrigerate or freeze the leftovers in an airtight container for a quick lunch or dinner.
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