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Succulent chunks of pork combine with chiles,
tomatoes, onion and garlic for a zesty stew. Serve with corn
bread muffins or warmed tortillas.
Ortega Chile Verde
- 3 tablespoons vegetable oil
1 cup chopped onion
3 cloves garlic, finely chopped
3 pounds pork tenderloin or boneless pork chops, cut into 1/2-inch
pieces
1/4 cup all-purpose flour
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
2 (7-ounce) cans ORTEGA® Diced Green Chiles
3/4 cup chicken broth
1/2 teaspoon salt
- Heat vegetable oil in large saucepan over
medium-high heat. Add onion and garlic; cook, stirring occasionally,
for 2 to 3 minutes or until onion is tender. Add pork and flour;
cook, stirring frequently, for 3 to 5 minutes or until pork is
no longer pink.
- Add tomatoes with juice, chiles, broth
and salt. Bring to a boil. Reduce heat to medium-low; cover partially.
Cook, stirring occasionally, for 15 to 20 minutes or until sauce
is thickened.
Makes 6 servings.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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