Garbanzo and Green Chile Stew

Pork pieces are browned and combined with sautéed onion, celery, carrot, garlic, enchilada sauce and garbanzo beans. Stew is simmered until pork is tender.

Ingredients -

3/4 pound Pork Tenderloin, cut into 1-inch chunks
Salt and Pepper, to taste
1 tablespoon Olive Oil
1 cup diced Onions
1/2 cup diced Celery
1/2 cup diced Carrots
1 tablespoon minced Garlic
1 (14 ounces) can Green Enchilada Sauce
3 cups Water
1 (16 ounces) can Garbanzo Beans, with liquid

Preparation:

1. Season pork tenderloin pieces with salt and pepper.

2. Heat a large non-stick skillet over medium-high heat.

3. Carefully add oil and pork tenderloin.

4. Brown the tenderloin on all exterior surfaces, without cooking completely through.

5. Remove the pork pieces from the pan and set aside.

6. Return the skillet back to the stovetop, reduce heat to medium.

7. Add onions, celery, carrots and garlic to skillet and cook for approximately 5 minutes.

8. Stir in enchilada sauce and water and bring to a gentle boil.

9. Stir in garbanzo beans with liquid and let continue cooking for 10 minutes.

10. Add pork back to the pan and let simmer until pork is cooked to medium.

Pork Tenderloin Tip –

Garbanzo Beans

Garbanzo beans are also referred to as chickpeas. The bean is sold in most supermarkets in both canned and dried varieties. In the U.S. most garbanzo beans are white in color. The bean is an excellent source of protein.

Pork Tenderloin Tip –

Dried Garbanzo Beans

The dried bean needs 1 to 2 hours to cook and become soft. Dried garbanzo beans can be soaked overnight to shorten cooking times by as much as 30 minutes.

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