Pork Chili Verde


1 Teaspoon canola oil
2 Tablespoons Instant Gourmet Grande Southwest seasoning, divided
1/2 Teaspoon black pepper, divided
2 Pounds pork tenderloin, trimmed and cut into 1 inch pieces
2 Cups onion, chopped
2 Tablespoons jalapeno peppers, chopped and seeded (about 1)
1/2 Cup dry white wine
3 Cups chicken stock
2 Teaspoons dried oregano
1 Teaspoon ground cumin
2 Cups tomatillo green chile salsa
1/2 Cup fresh cilantro, chopped
Lime wedge, for garnish


Heat oil in large Dutch oven over medium-high heat. Sprinkle 1 tablespoon Instant Gourmet Grande Southwest seasoning and 1/2 teaspoon black pepper over pork tenderloin. Place pork in pan and cook 8 minutes, or until browned. Remove pork from pan.

Add oinion, garlic and jalapeno pepper to pan and saute for 5 minutes. Return pork to pan. Deglaze pan by adding dry white wine and scraping up any browned bits. Add remaining 1 tablespoon Instant Gourmet Grande Southwest seasoning, 1/2 teaspoon black pepper, chicken stock, oregano, cumin and tomatillo green chile salsa. Bring to boil, cover and cook for 15 minutes. Right before serving, stir in cilantro and garnish with lime wedges. Serve with crispy tortilla chips.


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