1 1/2 lb Pork tenderloin
2 tsp Ground red chile
2 tsp Ground cumin
1 tbsp Oregano
2 tsp Oil
1 cup Onion, chopped
1 tbsp Garlic, minced
3 cup Chicken stock, homemade OR reduced sodium chicken broth
1 Bay leaf
2 Jalapeno chiles, seeded and minced
1/2 lb Anaheim green chiles, (about 4) (charred, peeled, seeded, and chopped)
1 lb Red-skinned potatoes, cut in half
1 bunch Carrots, in 3 inch-pieces (about 2 cups)
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Cut the meat into 3-inch chunks and rub with the chile, cumin, and oregano. Heat the oil in a heavy 5-quart pot and brown the meat chunks 3 batches at a time, removing as it browns. When all the meat is ready, saute the onion until softened. Next stir in the garlic, the stock, and the bay leaf. Put all of the browned meat back into the pot. Simmer for 30 minutes.
While the meat is simmering, prepare the chiles by charring and removing the skins and seeds. Chop the chiles and stir into the meat along with the chopped jalapenos.
Prepare the vegetables and add them to the pot. Simmer until they are tender, 20 to 25 minutes. Serve meat and vegetables with some of the chile broth in wide soup bowls. Serve blue corn muffins or corn bread as an accompaniment.
PER SERVING: 271 calories, 27 g protein, 27 g carbohydrate, 6 g fat, 74 mg cholesterol, 172 mg sodium. |
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