This recipe is pretty simple, delicious, and low cost. After buying my ingredients, I think it comes out to about $3.00 a serving. That is pretty good! It also tasted great reheated the next day.
If you think this is great, be excited for my Kale Pasta recipe going up later this week. We ate it tonight and I will just say, health food never tasted so delicious!
Green Chile Pork Stew
1 lb. pork tenderloin
salt and ground black pepper
1 tbsp olive oil
3 7 oz pkg frozen pearl barley, carrots, and snap peas in olive oil sauce
2 4.5 oz cans of green chiles
1 tsp ground cumin
1/4 c. chopped fresh cilantro
Cut pork into 1/4″ pieces. Sprinkle lightly with slat and pepper.
In a dutch oven or thick bottomed soup pot heat olive oil over medium-high heat. Add pork and cook for 4 to 5 minutes or until browned.
Stir in 2 packages of the thawed vegetables, chiles, cumin, and half the cilantro.
In a blender, combine the remaining packet of vegetables, 1 c. water, and the remaining cilantro. Process until smooth.
Add pureed vegetables to pork. Bring to a simmer. Cook, covered, over medium heat for about 15 minutes. Stir occasionally.
**This goes great with crusty, warmed up bread!
|A great soup for a chilly day!|