Winter can bring out some of the best recipes. My friend Tami shared this with me. I always thought it would be HER dish that I would love to taste. I put on my big girl britches and made it. It is a new family favorite. The pork cooks all day…..my house smelled like I had been cooking for days. Tami cooks it in a roasting pan with a lid, which is probably best. I don’t own a roasting pan, and used a 9X13 pan covered tightly with foil and it worked out great. This is ridiculously simple, so don’t be scared. Read through the recipe before you start. It is truly 2 meals in one. Hats off to a mom of 4 boys that cooks like a chef and shares only the best.
Green Chili Pork Tenderloin/Stew
1.5-2 lb. pork tenderloin
1/2 c. chopped yellow onion
1 can (4oz) diced green chilis
1 can (14oz) stewed tomatoes
2 cans (14 oz) chicken broth
1 1/2 T chili powder
4 cloves garlic, minced
2 T cumin
Spicy Hidden Valley Dressing-optional
In a 9X13 pan mix green chilis, tomatoes, broth, chili powder, garlic, cumin. Place tenderloin in the center of the pan with onions on top and some in the sauce mixture. Cover tightly and bake at 250 for atleast 7 hours. Shred pork with fork for pork tacos and serve with sour cream, guacamole, beans,cheese, and salsa. To spice up the sour cream, add Hidden Valley spicy ranch dressing.
For leftovers but a completely different meal: Shred what is left of the pork and let it sit in the juices. In a dutch oven, add the juices and pork, add an undrained can of corn, add an undrained can of black beans, and an undrained can of pinto beans into a dutch oven. This can sit a night or two in the fridge. Heat and serve. Serve with crushed tortilla chips, fresh advocado, grated cheese, and sour cream.