Pork and Potato Verde

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 1 tablespoon vegetable oil
• 1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
• 1 (16-oz.) jar salsa verde*
• 1 (4-oz.) can diced green chiles
• 1 cup reduced-sodium chicken broth*
• 1 teaspoon Mexican seasoning (such as McCormick)*
• 1 pound russet potatoes, peeled and cubed
• 2 green onions, sliced
• 1 cup rinsed and drained black beans

Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.  Add potatoes; cook for 30 minutes more or until pork is very tender. Uncover; add green onions and beans and cook for about 5 minutes more or until sauce has thickened.