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Ingredients
- 10–12 tomatillos (1 lb), coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- ½ jalapeño pepper, finely chopped
- 1 bunch fresh cilantro, coarsely chopped and divided
- 3 limes
- 1 pork tenderloin (about 1 lb)
- 2 teaspoons ground cumin
- ¾ teaspoon kosher salt, divided
- ½ teaspoon pepper, divided
- 2 teaspoons canola oil, divided
- 8 oz fresh prediced onions (1 ½ cups)
- 1 (10-oz) bag frozen brown rice
Prep
- Remove skin from tomatillos and rinse well; chop tomatillos (4 cups).
- Chop garlic, bell pepper, ½ jalapeño pepper (½ teaspoon), and cilantro (1 cup).
- Zest limes (3 teaspoons); squeeze for juice (2 tablespoons).
- Cut pork into bite-size pieces (wash hands).
Steps
- Combine pork, cumin, ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon oil. Preheat large stockpot on medium-high 2–3 minutes. Place pork in pan; cook 2–3 minutes to brown.
- Place remaining 1 teaspoon oil in pan, then add onions, tomatillos, and garlic; cook 3–4 minutes or until onions are softened. Stir in lime zest and juice. Cover and reduce heat to medium-low; simmer 60–65 minutes or until pork is tender and 145°F.
- Stir into pork: bell peppers, jalapeños, and ½ cup cilantro; cook 4–5 minutes or until peppers are tender. Prepare rice in microwave following package instructions. Stir in remaining ½ cup cilantro and remaining ¼ teaspoon each salt and pepper. Serve pork over rice.
Amount per ¼ recipe serving: Calories 340, Total Fat 10g, Sat Fat 2g, Trans Fat 0g, Chol 75mg, Sodium 270mg, Total Carb 36g, Fiber 6g, Sugars 10g, Protein 29g, Calc 6%, Vitamin A 10%, Vitamin C 90%, Iron 15%