Stove Top Pork Tenderloin Chile Verde

I know I already did a chilie verde recipe, but that was in the slow cooker. Last week I had a craving for chilie verde while I was at work, and didn't have the 8 hours needed to put it in the crock pot. So I did things a little differently, but it still turned out just as delicious. This meal fed us while watching game 6 of the World Series, so I needed quick and easy. 

I decided to serve these 'restaurant style,' served on a plate with beans and mexican style rice.(I cooked white rice with chicken broth, and added coriander, cumin, cayenne, chile powder and paprika) On the side with tortillas, sour cream, guacamole.

Ingredients: 

1 1/2 lb pork tenderloin, fat trimmed and cubed into 1 inch chunks.

2 cups verde salsa, I used Herdez brand

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground coriander 

1 tsp cayenne pepper

1 tsp cumin

1 tsp chile powder

2 Tbsp olive oil

Directions:

1) Sprinkle the spices over the cubed pork, covering evenly.

2) Heat up the oil in a dutch oven over medium heat. Sautee the pork until all sides are browed, about 5 minutes. 

3) Add the verde salsa, enough to cover the pork, about 2 cups. Bring to a boil, then cover and turn on low to simmer for 1.5 hours.

4) Shed or keep cubed, serve and enjoy!

Prep time: 10 mins

Cook time: 1 hour 40 mins

Serves: 4