Friday, February 24, 2012
Green Chile Pork Stew
This stew is definitely "comfort food" especially on cold days. Served with a side of hot, crusty bread, it makes a very hearty and filling meal.
1 lb. pork tenderloin
Salt and ground black pepper
1 Tbs olive oil
3 cans Great Northern beans
Yellow carrots* (canned, frozen or fresh)
1 - 10 oz. box chopped spinach, thawed
1 tsp. minced garlic
1 - 4.5 oz. can chopped green chilies
1 tsp. cumin
Cube pork, sprinkle lightly with salt and pepper. Heat olive oil in large pan or Dutch Oven over medium heat. Add pork, cook 4-5 minutes or until lightly browned. Stir in remaining ingredients, except for 1 can of beans.
Empty remaining can of beans into a small mixing bowl (do not drain); mash until fairly smooth. Stir in 1 cup water, mix well. Add to other ingredients in pan. Bring to a simmer. Cook, covered, about 15 minutes or until pork is cooked through, stirring occasionally.
Ladle into soup bowls and enjoy!
*Yellow carrots are pretty hard to find. If they are not available, I use baby carrots, cut into small chunks.