I made a goal to cook more and I’ve actually been sticking to it. With the diet I’m on, it’s almost impossible to eat pre-packaged meals. Cooking from scratch makes it easier get the things I need in my diet and eliminate the ones I can’t have. So, I’ve been scouring the Internet and magazines to find good and easy recipes. Last night, I made Garbanzo and Green Chile Stew … and it was so tasty. It has a little kick to it, but I like that. And it’s super filling and high in fiber. Mike said it was quite delicious and luckily since we have leftovers, he’ll be eating it again this week!
Try it, it’s super easy and worth making. Your tummy will thank you.
3/4 pound pork tenderloin, cut into 1-inch chunks
Salt and pepper, to taste
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon minced garlic
1 (14 ounce) can green enchilada sauce
3 cups of chicken stock or water
1 (16 ounce) can BUSH’S® Garbanzo Beans, with liquid
Optional: Corn tortillas and fresh tomato salsa
1. Season the pork tenderloin pieces with salt and pepper.
2. Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center. Remove the pork from the pan and set aside.
3. Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes. Add the enchilada sauce and water; bring to a simmer. Add the beans and the liquid, let cook for 10 minutes.
4. Add the pork back to the pan and let simmer until the pork is cooked to medium.Serve with corn tortillas and fresh tomato salsa, if desired.