American · Dinner
Green Chile Stew
New Mexico Pork Chile Verde (Low-Calorie)
New Mexico green chile stew built on lean pork tenderloin simmered with roasted Hatch and jalapeño chiles, tomatillos, onion, garlic and potato in a light broth. Cumin and oregano carry the earthy heat. Cilantro and lime finish the pot, served with a warm corn tortilla.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
389Calories
52.8gProtein
15.1gFat
33.2gCarbs
8.6gSugar
6.3gFiber
505mgSodium
137mgChol
3.2gSat Fat
1042mgPotassium
89mgCalcium
2.1mgIron
0.7mcgVitamin B12
58mgVitamin C
low-calorie
protein-rich
gluten-free
high-fiber
low-calorie
Instructions
1
Prep
Cube the pork tenderloin, dice the onion and potato, quarter the tomatillos, mince the garlic and jalapeño, and chop the green chiles and cilantro.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the pork cubes four to five minutes until golden and no longer wet-looking.
3
Sauté
Add the onion, garlic and jalapeño and cook over medium three minutes, then stir in the cumin and oregano and cook one minute until fragrant.
4
Simmer
Add the tomatillos, green chiles, potato and stock, bring to a gentle bubble over medium then drop to low and cook sixty minutes until the pork shreds easily.
5
Plate
Stir in the cilantro and lime juice off the heat, ladle into a bowl and serve with the warm corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean pork tenderloin
- 7 oz200g Hatch green chiles
- 22 jalapeño
- 1 cup150g onion
- 4 cloves4 cloves garlic
- 7 oz200g potato
- 2 1/2 cups600ml low-sodium chicken stock
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 4 tsp4 tsp olive oil
- 4 tbsp4 tbsp cilantro
- 11 lime, juiced
- 22 corn tortilla (60g)
