Nicole's StorySomeone suggested that we go visit a kitchen store called the Bitchin' Kitchen. While there, we perused their cookbooks, and based on the titles, I think they were created specifically for the store. We took home the cookbook, Any Bitch Can Lose It. This recipe comes from that. My husband doubled it, and it turned out almost like a soup. But, YUM, it was good. And, hence, my addition of rice or crushed chips. . .
pork tenderloin, cut into 1" pieces
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fresh tomatillos, drained
carrots, coarsely chopped
potato, peeled and cut into 1" pieces
green chili salsa
can diced green chili, drained
whole wheat tortillas, warmed (about 8 oz)
snipped fresh chives
snipped and loosely-packed fresh cilantro
tortilla chips, optional
corn chips, optional
1If doing the optional rice, start preparing it right away.
2Spray a Dutch oven with non-stick cooking spray. Heat over medium-high heat. Add the pork. Cook and stir until the pork is no longer pink.
3Add the next 4 ingredients and cook and stir about 7 minutes more. Add the salsa, chili pippers, salt, and pepper.
4Bring to a boil, then reduce the heat. Cover and simmer for 30 minutes.
5Put out pork mix, tortillas, tomatoes, chives, and cilantro for individual burrito prep. We found the pork mix so juicy that instead of the tortillas, we put out rice or chips -- lay a base of rice or crushed chips, followed by the other ingredients to taste.
About this Recipe
Melissa Varady mvaradyteach - Jul 13, 2012
What kind of green chili salsa did you use? I've never seen this kind. I'll have to look for it next time I'm at the store. This recipe sounds good. We live right down the road from a Mexican restaurant, and since the smells travel this way, we make Mexican a lot!
Nicole Bredeweg nikkitten - Jul 13, 2012
My husband couldn't find green chili salsa in the mainstream stores either. So I went to one of my many local Mexican groceries and picked some up. La Preferada? Something La Pre. . .