Spring is here so it is not really "soup season" anymore...but I love eating great soups all year round! This one can be made with or without meat and you will still get a lot of great protein from the garbanzo beans. It is really easy and quick to make and has a lot of great flavor. Hope you enjoy!
Garbanzo and Green Chile Stew
3/4 pound pork tenderloin, cut into 1-inch chunks
Salt and pepper to taste
1 tablespoon olive oil
1 cup onions
1/2 cup diced celery
1/2 cup diced carrots
1 tablespoon minced garlic
1 (14 ounce) can green enchilada sauce
3 cups water
1 (18 ounce) can Garbanzo Beans, with liquid
Season the pork tenderloin pieces with salt and pepper. Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center. Remove the pork from the pan and set aside. Place the pan back on the burner over medium head; add onions, celery, carrots and garlic, cook for 5 minutes. Add the enchilada sauce and water; bring to a simmer. Add the beans and the liquid , let cook for 10 minutes. Add the pork to the pan and let simmer until the pork is cooked to medium. Serve with corn tortillas, fresh tomato salsa, avocado and cilantro, if desired.
This stew would also work great in the crock pot. Put all the ingredients in on your way to work in the morning and let it cook all day. A delicious and healthy dinner is ready when you get home!
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