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Categories:
pork tenderloin olive oil onion green bell pepper Anaheim chili garlic green enchilada sauce rice sour cream fresh cilantro tortilla
Viewed: 100 - Published at: 6 years agoIngredients
- 1 - 1 1/2 lb pork tenderloin, cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 anaheim chili, minced
- 6 cloves garlic, minced or chopped (or to taste)
- 1 (19 ounce) can green enchilada sauce
- hot cooked rice
- sour cream (optional)
- fresh cilantro (optional)
- tortilla (optional)
Method
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.
