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- 2 teaspoons hot chili powder
- 1 1/4 pounds pork tenderloin, cut into 3/4- to 1-inch pieces
- 2 tablespoons olive oil
- 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces
- 1 large red sweet pepper, seeded and cut into 1 inch pieces
- 1 medium onion cut into thin wedges
- 1 14 1/2ounce can fire-roasted tomatoes with garlic, undrained
- 1 14 1/2ounce can reduced-sodium chicken broth
- 3 inches stick cinnamon
- 2 teaspoons finely shredded orange peel
- 1/4 cup fresh orange juice
1. In a medium bowl, sprinkle chili powder over pork. Toss to combine.
2. In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.
3. Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
4. To serve, remove stick cinnamon. Ladle into shallow bowls.
- Servings Per Recipe 4,
- cal. (kcal) 300,
- Fat, total (g) 11,
- chol. (mg) 87,
- sat. fat (g) 2,
- carb. (g) 16,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 4,
- sugar (g) 8,
- pro. (g) 32,
- vit. A (IU) 1895,
- vit. C (mg) 138,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 534,
- Potassium (mg) 1077,
- calcium (mg) 81,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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