American · Dinner
Green Chile Stew
New Mexico Pork Chile Verde (GLP-1)
New Mexico green chile stew of lean pork tenderloin simmered with roasted green chiles, tomatillos, onion, garlic and cumin in a light broth. Pinto beans add body and fiber while cilantro and lime finish the bowl. Served as a protein-forward, low-carb single serving.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
347Calories
40.1gProtein
8.3gFat
27.4gCarbs
7.9gSugar
8.1gFiber
875mgSodium
100mgChol
2.1gSat Fat
892mgPotassium
89mgCalcium
2.1mgIron
0.9mcgVitamin B12
34mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
low-calorie
low-carb
glp-1
Instructions
1
Prep
Cube the pork tenderloin, husk and quarter the tomatillos, dice the onion, mince the garlic, chop the roasted green chiles and cilantro.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the pork cubes 4 minutes, turning once, until golden.
3
Sauté
Add the onion and garlic, cook over medium 3 minutes until translucent, then stir in the cumin and oregano, cooking 1 minute until fragrant.
4
Simmer
Add the roasted green chiles, tomatillos, pinto beans, chicken stock and salt, bring to a gentle bubble, lower to medium-low and simmer 30 minutes until tomatillos collapse.
5
Plate
Ladle the stew into a bowl, scatter cilantro over the top and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork tenderloin
- 7 oz200g roasted green chiles
- 7 oz200g tomatillos
- 1 cup170g cooked pinto beans, drained
- 2/3 cup110g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 1/3 cup320ml low-sodium chicken stock
- 2 tsp2 tsp olive oil
- 4 tbsp12g cilantro
- 11 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
