Recipes and Cooking Green Chili Pork Stew 4.3 (22) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Jump to Nutrition Facts 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 4.5 ounce can diced green chiles 1 teaspoon ground cumin 1 cup water Fresh cilantro Lime wedges (optional) Directions 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. 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. *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. Rate it Print Nutrition Facts (per serving) 297 Calories 11g Fat 21g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 297 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 74mg 25% Sodium 823mg 36% Total Carbohydrate 21g 8% Total Sugars 3g Protein 30g Vitamin C 5.9mg 30% Calcium 70.7mg 5% Iron 2.7mg 15% Potassium 463mg 10% Vitamin B-12 0.6mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.