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Rated 3.0⅗ (229 Votes)
Salsa Verde Pork & Pasta Stew
From the kitchen of Dreamfields Pasta
Watch VideoPreparation Time: 15 minutes
Cook Time: 20 minutes
box Dreamfields Rotini
teaspoons ground cumin
teaspoon chipotle chili powder
teaspoons olive oil, divided
pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
medium onion, coarsely chopped
cups reduced-sodium, fat free chicken broth
cups prepared salsa verde
can (about 15 ounces) black beans, rinsed, drained, optional
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional
.Cook pasta according to package directions. Drain and return to pan; cover and keep warm.
.In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.
.Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
.Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.
.Return pork to skillet. Heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.
Makes 6 servings.
Nutrition information (⅙ of recipe): 361 calories; 24 g protein; 13 g digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg cholesterol; 575 mg sodium; 7 g total dietary fiber