W a r m i n g W i n t e r
C o u n t i n g m i n u t e s u n t i l d i n n e r t i m e ? Y o u ’ l l l o v e t h e s e
s p e e d y d i s h e s
f o r v a r i e t y , t a s t e , a n d c o n v e n i e n c e .
BY PEG SMITH
|
PHOTOS ANDY LYONS
|
RECIPES AND FOOD STYLING JILL LUST
G r e e n
C h i l e
P o r k
S t e w
s t a r t
to
f in is h
30 minutes
BUDGET
$2.75
1
lb. pork tenderloin
Salt and ground black pepper
1
Tbsp. olive oil
3
7-oz. pkg. frozen yellow carrots, spinach,
and white bean medley in garlic-herb
sauce, thawed
1
4.5-oz. can diced green chiles
1
tsp. ground cumin
Fresh cilantro
Lime wedges (optional)
1. Cut pork in 3
/ 4-inch pieces; sprinkle lightly with
salt and pepper. In Dutch oven heat olive oil over
medium-high heat. Add pork; cook 4 to 5 minutes or
until browned. Stir in two packages of the thawed
vegetables, the chiles, and the cumin.
2. In a blender, combine remaining thawed
vegetables and 1 cup
water.
Process until smooth.
Add pureed vegetables to Dutch oven. Bring to a
simmer. Cook, covered, over medium heat about
15 minutes or until pork is cooked through, stirring
occasionally. Ladle into soup bowls. Top with
cilantro and a squeeze of lime juice. Makes 4 servings.
ea ch
s e r v in g
297
ca
l, 11 gfat, 74 mgchol, 823 mg
sodium
, 21 gcarb, 7gfiber, 30 gpro.
Serve w ith crusty
bread to mop up the
flavorful gravy. W hile
the stew simmers,
wrap bread slices in
aluminum foil and
w arm in a
3
SO°F oven.
