Fiery Pork & Green Chili Stew

Prep time: 10 min
Total time: 20 min
Serves: 4
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
Yukon gold 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
Per serving (1/4 of the recipe):
calories
420
fat
19 g
saturated fat
5 g
carbs
32 g
sugar
9 g
protein
31 g
cholestrol
85 mg
fibre
2 g
sodium
1390 mg

Directions

  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.

  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.

  3. Stir in cilantro and serve with lime wedges.