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Pork and Potato Verde

Pork and Potato Verde has it all with Pork tenderloin, russet potatoes, salsa verde, green chilies, and black beans.
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Print Recipe
Total Time70 Mins
Prep Time5 Mins
Cook Time65 Mins
ServingsServes 1
Potato Type: Russet
Cuisine: Hispanic
Prep Method: BoiledPan Fried

Dish

Side Dish

Prep Time

5 Mins

Cook Time

65 Mins

Serving

Serves 1

Description

Pork and Potato Verde has it all with Pork tenderloin, russet potatoes, salsa verde, green chilies, and black beans.

Ingredients

  • 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 lb russet potatoes, peeled and cubed
  • 2 green onions, sliced
  • 1 cup rinsed and drained black beans

Preparation

  1. Heat oil in a large saucepan; add pork and brown on all sides.
  2. 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.
  3. Uncover; add green onions and beans and cook for about 5 minutes more or until sauce has thickened.

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Nutrition Facts Per Serving

Calories

560

Fat

15g

Sodium

1300mg

Cholesterol

160mg

Vitamin C

0.45mg

Fiber

6g

Protein

62g

Potassium

1464mg

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