Spicy Chile Pork and Potato Stew

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Spicy Chile Pork and Potato Stew

Spicy Chile Pork and Potato Stew
1 (16- oz.) jar salsa verde
1½ lbs. cubed boneless pork loin
3/4 lb. peeled and cubed Raley's Russet Potatoes
1 cup green chile enchilada sauce
1 cup chopped onion
2 tsp. Morton & Bassett Mexican Seasoning

Prep: 15 minutes, Cook: 1½ hours, Serves: 6

1. Stir together salsa verde, pork, potatoes, enchilada sauce, onion and seasoning in a large stockpot. Bring to a boil; reduce heat and simmer, covered, for 1 hour.

2. Remove cover and simmer for 30 minutes more or until sauce is thickened and pork is tender.

Nutritional Information:
310 calories, 37 g protein, 8 g total fat 2.5 g sat., 0 g trans), 20 g carbohydrate, 1 g fiber, 4 g sugar, 105 mg cholesterol, 670 mg sodium, 7 points


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This is a great recipe. I did not have the Morton & Basses Mexican seasoning so I substituted 1/2 tsp each of: cumin, garlic powder, oregano and salt. Turned out great.

Comment Number: 4981