At a Glance
- Potato Type: Russet
- Prep Method: null
- Special Requests: Gluten Free
- Yield: 1
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Ingredients
- 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
Preparation
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
