Pork and Potato Verde

  • Yield 4 servings
  • Prep 15 mins
  • Cook 60 mins

Great with sliced avocado and fresh cilantro.


1 tablespoon vegetable oil
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 (16-ounce) jar salsa verde
1 (4-ounce) can diced green chiles
1 cup reduced-sodium chicken broth
1 teaspoon Mexican seasoning (such as McCormick)
1 pound russet potatoes, peeled and cubed
2 green onions, sliced
1 cup rinsed and drained black beans


  1. Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add potatoes; cook for 30 minutes more or until pork is very tender. Uncover; add green onions and beans and cook for about 5 minutes more or until sauce has thickened.

Recipe courtesy of the United States Potato Board



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