This was one of those “accident” meals. I was planning to make an Italian-inspired pork tenderloin but when I opened the package, there were two tenderloins inside so I decided to make one Italian and one Mexican.
I make a really good pork and green chili but wanted to try something different with this tenderloin. When I realized I didn’t have any yellow onions, only two red ones, I went with a red and green theme. I grabbed a red onion, a red pepper, two green jalapenos, a can of Rotel and two cans of Ortega green chilis. About three hours later I had the best batch of pork stew.
Don’t let the long list of ingredients scare you. This is a really simple stew to make, it just needs to cook on low for a few hours to bring out all the flavors. Like most stews, it’s even better the next day. And if there’s any left over, you can freeze it.
- 1/2 lb. pork tenderloin, cut into 1″ pieces
- 3 TBS. olive oil, divided
- 1 red onion sliced
- 1 red pepper cut into bite-size pieces
- 1-10 oz. can Rotel tomatoes and green chili
- 14 oz. Ortega green chilis
- 2 jalapenos, sliced (with seeds if you like it hot)
- 1/2 cup white wine
- chili powder
- red pepper flakes
- Emeril original seasoning
- salt and pepper to taste
- 1 1/2 limes
- 1 cup chicken broth, divided
- 1 TBS flour
- 15 oz. black beans, rinsed and drained
- 15 oz. pinto beans, rinsed and drained
- fresh cilantro
- flour tortillas
Chop the onion, red pepper and jalapenos.
Season meat with chili powder, cumin, red pepper flakes, salt and pepper. Heat 2 Tbs. olive oil in heavy pot. Add meat and cook over medium heat until nicely browned.
Remove to a platter.
Heat the remaining 1 TBS olive oil in same pot and add onion, red pepper and jalapeno. Re-season with the same seasonings, to taste. Cook over medium heat for 5-8 minutes until onions are soft. De-glaze with the wine.
Return the meat to the pot and add 1/2 cup broth, Rotel, green chiles, beans, and the juice of the limes.
Pour the remaining 1/2 cup chicken broth into a measuring cup and blend in 1 TBS flour with a fork.
Stir broth/flour mixture into pot to thicken the stew.
Bring to a boil, reduce heat to low and simmer, covered for 2-3 hours until meat is fork-tender.
Ladle into wide bowls, garnish with chopped fresh cilantro, a squeeze of lime and serve with warm flour tortillas, corn chips or both.
And as always, Enjoy!
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