Salsa Verde Pork and Pasta Stew
For a sumptuous Tex-Mex feast that is bound to please, try out this recipe for Salsa Verde Pork and Pasta Stew from Dreamfields Pasta. Healthy pasta recipes are the perfect way to quickly feed a healthy meal to your family.
Notes
Recipe courtesy of Dreamfields® Pasta.
For more information go to www.dreamfieldsfoods.com.
Preparation Time15 min
Cooking Time20 min
Ingredients
- 1 box Dreamfields Rotini
- 2 teaspoons ground cumin
- 1 teaspoon chipotle chili powder
- 4 teaspoons olive oil, divided
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 1 1/2 cup reduced-sodium, fat free chicken broth
- 1 1/4 cup prepared salsa verde
- 1 can black beans (15 ounces), rinsed drained (optional)
- 6 lime wedges
- Avocado, chopped (optional)
- Light sour cream (optional)
- Cilantro, chopped (optional)
Instructions
- Cook the Dreamfields pasta according to package directions. Drain and return to pan; cover and keep warm.
- In a medium bowl, stir together the cumin, chili powder and 2 teaspoons of the oil. Add pork; stir to coat completely. Set aside.
- Heat the remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally. Reduce heat if pork is browning too quickly. Remove from skillet; set aside.
- Add onion and 2 tablespoons of broth to the skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) for about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
- Return pork to skillet and heat through. Portion pasta into individual serving dishes. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro if desired.
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