Mexican · Dinner
Pork and Green Sauce Stew
Pork tenderloin simmered in a tomatillo and poblano sauce until fork-tender, brightened with lime and cilantro. Chicken stock replaces oil-heavy sofrito, keeping the stew rich in flavor but genuinely light. Served with a small portion of white rice.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
372Calories
41.2gProtein
9.8gFat
30.1gCarbs
7.9gSugar
4.3gFiber
580mgSodium
132mgChol
2.4gSat Fat
1180mgPotassium
85mgCalcium
3.1mgIron
0.8mcgVitamin B12
48mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Pepino
international
gluten-free
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Trim pork tenderloin and cut into 1-inch cubes; halve tomatillos and chop poblano, onion, and garlic.
2
Sear
Heat oil in a medium pot over medium-high heat and sear pork cubes 3 minutes, turning occasionally, until browned but not cooked through.
3
Blitz
Blend tomatillos, poblano, onion, garlic, cumin, oregano, half the cilantro, and stock 30 seconds until a coarse green sauce forms.
4
Simmer
Pour sauce over pork, add salt and pepper, and simmer over medium-low heat 30 minutes, stirring occasionally, until pork is fork-tender.
5
Plate
Stir in lime juice and remaining cilantro; spoon pork and sauce into a bowl with rice, garnish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 66 medium tomatillos (300g)
- 11 poblano pepper (120g)
- 11 white onion (160g)
- 4 cloves4 cloves garlic
- 1/2 cup120ml chicken stock, low-sodium
- 2 tsp2 tsp vegetable oil
- 1/2 cup20g cilantro
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup190g white rice, cooked
