Pork and Potato Verde

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

Ingredients

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

Instructions

  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

Nutritional Info *per serving

  • Calories 560
  • Fat 15g
  • Saturated Fat 4g
  • Cholesterol 160mg
  • Sodium 1300mg
  • Potassium 1465mg
  • Carbohydrate 41g
  • Fiber 6g
  • Sugars 6g
  • Protein 62g
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