- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 lb
- pork stewing cubes
- 500 g
- 1 tsp
- ground cumin
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 3
- yellow-fleshed potatoes (1 lb/500 g), peeled and cubed
- 1
- onion, chopped
- 1
- each poblano and jalapeno chili peppers, seeded, finely diced
- 1 1/2 cups
- Sensations by Compliments Salsa Verde
- 375 mL
- 2 cups
- reduced sodium chicken broth
- 500 mL
- 2 tbsp
- chopped cilantro
- 30 mL
- lime wedges, for serving
Method
- Step 1
- In large skillet, heat 1 tbsp oil over high heat. Season pork with cumin and salt. Brown pork on all sides in skillet, about 5 min. Transfer pork to plate.
- Step 2
- Heat remaining oil in skillet. Stir in potatoes, onion and chili peppers. Cook 3 to 5 min., or until starting to soften. Add chicken broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 15 to 20 min. or until potatoes are fork tender. Return pork to skillet, stir in salsa. Cook for 8 to 10 min., or until sauce is slightly thickened and pork is cooked through.
- Step 3
- Stir in cilantro and serve with lime wedges.
Tips
Other green chilies to try: Anaheim or Serrano. Use green bell pepper if non-spicy version is preferred.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 420
- Fat:
- 19 g
- Saturated Fat:
- 5 g
- Carbs:
- 32 g
- Fibre:
- 2 g
- Sugar:
- 9 g
- Cholesterol:
- 85 mg
- Protein:
- 31 g
- Sodium:
- 1390 mg
