Sunday, January 23, 2011

Green Chili Pork Stew


1lb Pork Tenderloin
Salt and Pepper
1tbsp Olive Oil
3 Yellow Carrots
1 Purple Carrot
1 Red Carrot
1 Orange Carrot
2 15oz Can White Beans
1 pk thawed Chopped Spinach
2 4.5oz Can Diced Green Chili
2 tsp Ground Cumin
Fresh Cilantro
Lime Wedges




Cut Pork into 3/4 inch pieces, season with salt an pepper.

Steam carrots. I used my Tupperware Microwave Steamer. Link Below.
http://www.amazon.com/Tupperware-Small-Microsteamer-Purple/dp/B001ILSIIQ


Heat Olive Oil on medium-heat in pot.

Add pork and cook for 4-5 minutes or until browned.

In blender combine the rest of your carrots, white beans, spinach and add one cup water. Process until smooth.

Stir in 2/3 of all carrots, .2/3 of 1 can white beans, 2/3 spinach, add the all green chilies and cumin.



Add Veggies and another cup of water to pot and bring to boil. then simmer covered over medium heat for about to 20 minutes or until pork is cooked. Stir occasionally.


Top with cilantro and a squeeze of lime juice.


I also put avocado and sour cream on the side which went really well with the
Green Chili Pork Stew.

I wanted to make bread I didn't have the time for it. So I bought this Bread box mix, it was really nice. You just mix the yeast, mix and 1 cup of water.

Stir it together. Lightly flour counter and knead bread.

Then put in a light greased bowl and let rise for 1 hour. After the hour then put in a loaf pan and let rise again for 45 minutes.

Then 25 minutes in the oven and you have fresh bread.


The original recipe is below. I changed mine up.

Ingredients
1 lb. pork tenderloin Salt and ground black pepper 1 Tbsp. olive oil 3 7-oz. pkg. frozen yellow carrots, spinach 1 4.5 oz. can diced green chiles 1 tsp. ground cumin Fresh cilantro Lime wedges (optional) Directions
1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In Dutch oven heat olive oil over medium-high heat. Add pork; cook 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chilies, and the cumin. 2. In a blender, combine remaining thawed vegetables and 1 cup 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. Makes 4 servings.

2 comments:

  1. Not to sound like a total foodie nerd BUT...where did you get those carrots??!! Mothers? Sprouts? Henrys?? I LOVE LOVE LOVE them!! Too cute...yes I said it...a carrot that is cute! I think I might need to make this recipe too. Is is spicey????

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  2. Whole Foods they were $1.99 they can in a bunch. They all taste a little different too. Also the inside of the purple carrot in bright yellow which I thought was cool.

    I made the recipe not spicy because of Hunter. When you get the canned chili you can chose mild, medium or hot.

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