Recipe by Mommy Diva
I found this from Bush's beans. Looks like a fab stew - since I like all the ingredients! Green chiles, garbanzo beans and pork, oh my! Chances are I might be inclined to throw a little cheese and sour cream at this for garnish, but I am twisted that way!
Top Review by FLKeysJen
If you change the name to GREEN GARBANZO SOUP, then it's five stars! This is delicious and extremely flavorful, but definitely a soup and not a stew. Our pork loin was big (over a pound) but we decided this dish would be better with less meat and more vegetables, since the sauce (flavored with Hatch green enchilada sauce) is so delicious. The previous reviewer must have been using green chilis and not green enchilada sauce - this didn't need any additional spices! We tried some Mexican queso crumbled over the top but it isn't necessary since this broth is outstanding on its own. Thanks for the recipe!
- 3⁄4 lb pork tenderloin, cut into 1-inch chunks
- salt and pepper, to taste
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1⁄2 cup celery, diced
- 1⁄2 cup carrot, diced
- 1 tablespoon garlic, minced
- 1 (14 ounce) can green enchilada sauce
- 3 cups water
- 1 (16 ounce) can garbanzo beans, with liquid (Bush's recommended)
- corn tortilla
- fresh salsa
Directions See How It's Made
- Season the pork tenderloin pieces with salt and pepper.
- Heat a 2-quart sauce pot over high heat. Add the oil and the raw pork tenderloin. Cook on high until the pork is brown all over, but still raw in the center.
- Remove the pork from the pan and set aside.
- Place the pan back on the burner over medium heat; add onions, celery, carrots and garlic, cook for 5 minutes.
- Add the enchilada sauce and water; bring to a simmer.
- Add the beans and the liquid, let cook for 10 minutes.
- Add the pork back to the pan and let simmer until the pork is cooked to medium.
- Serve with corn tortillas and fresh tomato salsa, if desired.