If you think this is great, be excited for my Kale Pasta recipe going up later this week. We ate it tonight and I will just say, health food never tasted so delicious!
Green Chile Pork Stew
1 lb. pork tenderloin
salt and ground black pepper
1 tbsp olive oil
3 7 oz pkg frozen pearl barley, carrots, and snap peas in olive oil sauce
2 4.5 oz cans of green chiles
1 tsp ground cumin
1/4 c. chopped fresh cilantro
Cut pork into 1/4" pieces. Sprinkle lightly with slat and pepper.
In a dutch oven or thick bottomed soup pot heat olive oil over medium-high heat. Add pork and cook for 4 to 5 minutes or until browned.
Stir in 2 packages of the thawed vegetables, chiles, cumin, and half the cilantro.
In a blender, combine the remaining packet of vegetables, 1 c. water, and the remaining cilantro. Process until smooth.
Add pureed vegetables to pork. Bring to a simmer. Cook, covered, over medium heat for about 15 minutes. Stir occasionally.
**This goes great with crusty, warmed up bread!
|A great soup for a chilly day!|