4
Serves
Preparation time: 15 minutes
Cooking time: 35 minutes
This hearty stew features chunks of tender pork instead of ground beef. It’s bursting with flavor from jalapeños and chiles, coriander, and cilantro and is delicious served atop a bed of steamed brown rice.
2 tablespoons olive oil
1 pound (500 grams) pork tenderloin, cut into 1-inch (2.5-ccentmeter) chunks
2 tablespoons flour
6 scallions, thinly sliced
3 garlic cloves, minced
1 large green bell pepper, cut into 1/2-inch (1-centimeter) chunks
1 pickled jalapeño chile pepper, finely chopped
4.5 ounces (140 grams) chopped mild green chiles
1/4 teaspoon salt
1/2 teaspoon ground coriander
1 1/4 cups water
1 1/2 cups packed cilantro sprigs, chopped
1 1/2 cups frozen peas, thawed
2 tablespoons fresh lime juice
1 red bell pepper, slivered
1. Preheat oven to 350°F (180°C). In a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Dredge pork in flour, shaking off excess. Cook the pork, stirring, until golden brown, 4 minutes. With slotted spoon, transfer the pork to a plate.
2. Add scallions and garlic and cook until scallions are tender, 1 minute. Add green bell pepper and jalapeño and cook until bell pepper is crisp-tender, 4 minutes. Stir in green chiles, salt, coriander, water, and half the cilantro. Bring to a boil.
3. Return pork to pan. Cover, place in oven, and bake for 25 minutes, or until pork is tender.
4. Stir in peas, lime juice, and remaining cilantro. Cover and let stand for 3 minutes. Serve topped with red bell pepper. One serving is 1/6 of the chili.
Per serving: 287 calories, 28 g protein, 20 g carbohydrates, 5 g fiber, 10 g total fat, 2 g saturated fat, 338 mg sodium.