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Green Chili Pork Stew

This warm and inviting stew is perfect for chilly autumn evenings. The recipe goes together in a snap with diced pork tenderloin and frozen vegetable mixes. If your family does not care for the flavor of cilantro, chopped parsley makes a fine stand-in.

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4.0 by 25 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Green Chili Pork Stew

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:

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)

  • Per serving:
  • 297 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 74 mg chol.,
  • 823 mg sodium,
  • 21 g carb.,
  • 7 g fiber,
  • 3 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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