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Green Chili Pork Stew

Green Chili Pork Stew
Makes: 4 servings
Start to Finish: 30 mins
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  • user reviews (19)
Green Chili Pork Stew
Ingredients
  • 1
    pound pork tenderloin
  • Salt and ground black pepper
  • 1
    tablespoon olive oil
  • 3
    7 ounce packages frozen yellow carrots, spinach, and white bean medley in garlic-herb sauce, thawed*
  • 1
    4 1/2 ounce can diced green chiles
  • 1
    teaspoon ground cumin
  • 1
    cup water
  • Fresh cilantro
  • Lime wedges (optional)
Directions

1. Cut pork into 3/4-inch pieces; sprinkle lightly with salt and pepper. In a Dutch oven heat olive oil over medium-high heat. Add pork; cook for 4 to 5 minutes or until browned. Stir in two packages of the thawed vegetables, the chiles, and the cumin.

2. In a blender combine remaining thawed vegetables and the 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.

From the Test Kitchen
  • Tip *Tip:If you can't find the frozen vegetable blend, in a medium bowl stir together one 15-ounce can navy beans, rinsed and drained; 1 cup frozen sliced carrots, thawed; half of a 10-ounce package frozen chopped spinach, thawed and well-drained; and 1/4 cup Italian vinaigrette salad dressing. Stir 2 cups of the mixture into the pork with the chiles and cumin, and blend the remaining 1 cup with the water. Continue as directed.
Nutrition Facts (Green Chili Pork Stew)
  • Servings Per Recipe 4,
  • Calories 297,
  • Protein (gm) 30,
  • Carbohydrate (gm) 21,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 74,
  • Saturated fat (gm) 2,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 7,
  • Sugar, total (gm) 3,
  • Vitamin A (IU) 729,
  • Vitamin C (mg) 6,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 823,
  • Potassium (mg) 463,
  • Calcium (DV %) 71,
  • Iron (DV %) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (19)
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maria1276 wrote:

Wish I'd seen the online version before I tried the magazine version! Agree with the post that says you get a really green end result when you blend the spinach with everything. But I'd be willing to try it again. was still tasty

3/16/2012 05:52:19 PM Report Abuse
schierle3 wrote:

frozen veggie mix not named and impossible to find; substitution was not mentioned in the print edition

2/26/2012 10:17:29 PM Report Abuse
schierle3 wrote:

Poor recipe because no brand name is given for the frozen vegetable mix. Gave up after going to 4 major grocery stores in the Seattle area. Used frozen veggies I had at home. Will need to re-work this recipe to make it a keeper. Disappointed that BH&G would publish a recipe without naming the brand of a major (and obscure) ingredient. Also, the web site calls this recipe "Green Chili" while the article called it "Green Chile"...BH&G needs an editor with a better eye.

2/26/2012 10:04:03 PM Report Abuse
marilyn539 wrote:

Green Giant stoped making these vegetables, can you give me alternatives? thanks Marilyn

11/3/2011 02:19:19 PM Report Abuse
Twinsmom06 wrote:

Loved it! Everyone really liked it. I did the substitution method and that was the way to go. I served it with rice and tortillas. So easy that it would make a super vacation recipe.

6/27/2011 03:44:18 PM Report Abuse
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