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Chili Verde




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds pork tenderloin
2 teaspoons olive oil
1 medium onion, chopped
1 15 ounce can tomatillos
2 7 ounce cans salsa verde
1 bay leaf
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon oregano
3 cups reduced sodium lowfat chicken broth
12 corn tortillas

Trim excess fat from pork tenderloin and cut into bite sized pieces. Heat oil in a large nonstick skillet until hot. Add pork and brown quickly on all sides. Add onion and brown. Stir in remaining ingredients and bring to boil. Reduce heat to simmer. Partially cover and simmer, stirring occasionally, until most of the liquid is absorbed and the pork is no longer pink in the center. Remove bay leaf and discard. Serve with tortillas. Makes 6 servings


Recipe