Pork and Potato Verde

Main Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Special Requests: Gluten Free
  • Yield: 1
  • Prep Time:
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If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1 tablespoon vegetable oil
  • 1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
  • 1 (16-oz.) jar salsa verde*
  • 1 (4-oz.) can diced green chiles
  • 1 cup reduced-sodium chicken broth*
  • 1 teaspoon Mexican seasoning (such as McCormick)*
  • 1 pound russet potatoes, peeled and cubed
  • 2 green onions, sliced
  • 1 cup rinsed and drained black beans


Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.  Add potatoes; cook for 30 minutes more or until pork is very tender. Uncover; add green onions and beans and cook for about 5 minutes more or until sauce has thickened.

Calories: 560 Fat: 15g Cholesterol: 160mg Sodium: 1300mg Vitamin C: 0.45% Fiber: 6g Protein: 62g Potassium: 1464mg

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