Tuesdays At The Table - Salsa Verde Pork Stew

Happy Tuesday, gang!  Surgery is coming quickly, but I didn't want to rest on my laurels.  You get a new recipe this week. This one comes courtesy of my mom.  Sorry I don't know where she found the recipe!

Honestly, I haven't tasted it - but both my dad and picky-eater brother loved it.  So it goes in the "win" column.  :-)

For you lovelies who haven't popped by since last Monday - click here to enter my CSN giveaway!

Salsa Verde Pork Stew
1 box Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), cut into 1-inch pieces
1 medium onion, coarsely chopped
1 1/2 cups chicken broth
1 1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed and drained

In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat completely. Set aside.

Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until browned and cooked through, turning occasionally.  Remove from skillet; set aside.

Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits from pan) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally.

Return pork to skillet. Heat through. Cook pasta according to package directions.  Portion pasta into individual serving dishes. Top with stew.

What's cooking in your kitchen?