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Categories:
tenderloin yellow onion garlic chili powder cumin kosher salt green chiles enchilada sauce chicken broth
Viewed: 39 - Published at: 9 months agoIngredients
- 2 pounds Pork Tenderloin, Silver Skin Removed
- 1/2 whole Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1/2 Tablespoons Chili Powder
- 1/2 Tablespoons Cumin
- 1- 1/4 teaspoon Kosher Salt
- 4 ounces, weight Canned Diced Green Chiles
- 14 ounces, fluid Canned Green Enchilada Sauce
- 1 cup Low Sodium Chicken Broth
Method
- Place all of the ingredients in a crockpot, put the lid on and put on a low setting to cook for about 6 hours.
- Once the pork is cooked shred it in the crockpot with two forks.
- Serve the green chile pork stew with toppings such as shredded cheese, tomatoes, salsa, cilantro, olives, and sour cream.
- The stew may also be served over a bed of rice.
