SPICY PORK TENDERLOIN GREEN CHILI

Spicy Pork Tenderloin Green Chili image

Provided by DailyInspiration

Categories Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 278.6, Fat 10.6, SaturatedFat 2.1, Cholesterol 73.7, Sodium 107.5, Carbohydrate 18.9, Fiber 3.8, Sugar 8.4, Protein 28.7