Protein
24.7G
Calories
166
P:E Ratio
2.3
Prep
10 min
Cook
30 min
Yield
4
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat the oven
Preheat the oven to 400°F/204°C. Place the pork tenderloin on a baking tray and bake in the oven for 10-15 minutes till completely cooked through or the internal temperature of the pork is 145°F/63°C. Remove from the oven and set aside.
In a sauce
In a sauce pot, place the tomatoes, peppers, garlic and onions in the pot. Cover with water and boil over high heat for 10 minutes or until the veggies are soft and tender.
Remove from the
Remove from the heat and drain the liquid.
Place the cooked
Place the cooked veggies in a blender with the salt, pepper, cilantro, coriander and chicken stock. (Internal temp: 165°F/74°C)
Blend until the
Blend until the mixture is smooth.
Transfer the green
Transfer the green mixture back to a sauce pot and heat to medium heat. Continue to cook for 5 minutes then reduce to a low simmer.
Chop the pork
Chop the pork tenderloin up into small diced cuts and add to the green chile stew. Continue to cook at a low simmer for an additional 5 minutes. Remove from the heat and transfer to a bowl. Serve and enjoy!
P:E RATIO
2.3
Good
NUTRITION FACTS
Nutrition Facts
4 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.