Labadie Recipe Database

Name Quick Pork and Chile Stew Number of People 4 List of Ingredients 4 tsp. extra-virgin olive oil, divided 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes 1 medium onion, halved and sliced 1 poblano pepper, diced (may add one more for spicier) 2 cloves garlic, minced 1 medium russet potato, peeled and cut into 1/2-inch pieces 14 oz. reduced-sodium chicken broth 1 1/2 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. salt 1/8 tsp. cayenne (optional) 1 T. lime juice Description Heat 2 tsp. oil in a large saucepan over medium heat.  Add pork; cook, stirring until no longer pink on the outside, about 4 minutes.  Transfer with any juice to a bowl. Add the remaining 2 tsp. oil, onion and poblano to the pan.  Cook, stirring until softened, about 3 minutes.  Add garlic and cook one minute more.  Add potatoes, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat.  Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes.  Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more.  Stir in lime juice before serving. Time 40 minutes Difficulty (1-5) 1 Notes May use 2 small green bell peppers instead of poblano for a stew with no heat. Might serve with warm corn tortillas or cheese quesadillas. Per serving:  266 calories, 8 g fat (2 g saturated, 5 g monosaturated), 74 mg cholesterol, 22 g carbohydrate, 0 g added sugar, 27 g protein, 4 g fiber, 589 mg sodium, 947 mg potassium Image