EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|4 teaspoons extra-virgin olive oil, divided||1 14-ounce can reduced-sodium chicken broth|
|1 pound pork tenderloin, trimmed and cut into 1-inch cubes||1 1/2 teaspoons ground cumin|
|1 onion, halved and sliced||1 teaspoon dried oregano|
|2 poblano peppers, diced||1/2 teaspoon salt|
|2 cloves garlic, minced||1/8 teaspoon cayenne, (optional)|
|1 medium russet potato, peeled and cut into 1/2-inch pieces||1 tablespoon lime juice|
Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.
Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.
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