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.
INGREDIENTS
- 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
- cumin
- 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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Categories: Main Dishes, Pork
Tags: Ortega green chiles, pork stew with lime., pork tenderloin stew with beans, red pepper green chili pork stew, Rotel tomatoes and green chiles
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This looks great, but it doesn't look like you are using the right chili…making the best Green Chili Stew is easy! Just add some authentic powdered Green Chili from Hatch, New Mexico to thicken and add flavor to your stew. I order mine securely online from the Chimayo Chile Brothers. Here is a link to their site: http://www.chimayochilebros.com/shop
Yes, I love Hatch Chilis–here's the link to the blog I did about them. Thanks! http://freshfromnancysgarden.blogspot.com/2012/09/stuffed-poblanos-hatch-pepper-story.html