This recipe makes four servings. There are 250 calories per serving.
Ingredients
- 440g (16 oz) pork tenderloin, raw
- 80g jalapenos
- 500g vine tomatoes
- 2 tbsp minced garlic (or 8 garlic cloves, minced)
- 240g yellow onion, large diced
- 400 ml chicken stock
- 16g cilantro
- Spices to taste: salt, black pepper, ground coriander
Directions
1. 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. Remove from the oven and set aside.
2. 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.
3. Remove from the heat and drain the liquid.
4. Place the cooked veggies in a blender with the salt, pepper, cilantro, coriander and chicken stock.
5. Blend until the mixture is smooth.
6. 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. The soup should have reduced by this point and thickened slightly.
7. 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!