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Recipe by: Potatoes USA
Pork and Potato Verde has it all with Pork tenderloin,
russet potatoes, salsa verde, green chilies, and black beans.
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
Prep Time: 5min | Cook Time: 65min
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.
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