Garbanzo and Green Chile Stew
photo by FLKeysJen
- Ready In:
- 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
- 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.
Questions & Replies
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This flavors in this recipe are so delicious! I wanted it a little thicker so just used half the water and a little bouillon powder. I also added baby purple potatoes whole and after browning the meat and veggies as the recipe calls for I cooked the whole thing in my Instant Pot on the stew setting. It was fabulous!
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!