Happy Tuesday, gang! Surgery is coming quickly, but I didn't want to rest on my laurels. You get a new recipe this week. This one comes courtesy of my mom. Sorry I don't know where she found the recipe!
Honestly, I haven't tasted it - but both my dad and picky-eater brother loved it. So it goes in the "win" column. :-)
For you lovelies who haven't popped by since last Monday - click here to enter my CSN giveaway!
Salsa Verde Pork Stew
1 box Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), cut into 1-inch pieces
1 medium onion, coarsely chopped
1 1/2 cups chicken broth
1 1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed and drained
In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. Remove from skillet; set aside.
Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Return pork to skillet. Heat through. Cook pasta according to package directions. Portion pasta into individual serving dishes. Top with stew.
What's cooking in your kitchen?