This Month's Recipe
Pork Chile Verde

ingredients

1 tsp canola oil
2 tbsp Instant Gourmet Grande Southwest Seasoning, divided
1/2 tsp black pepper, divided
2 lbs boneless pork tenderloin, trimmed and cut into 1-inch pieces
2 cups onion, chopped
2 garlic cloves, crushed
2 tbsp jalapeño pepper, chopped and seeded (about 1)
1/2 cup Duo Sauvignon Blanc Wine
3 cups Kitchen Basics Chicken Stock
2 tsp dried oregano
1 tsp ground cumin
2 cups TFM Tomatillo Green Chile Salsa
1/4 cup fresh cilantro, chopped
lime wedges, for garnish

• directions

Heat oil in a large Dutch oven over medium-high heat. Sprinkle tablespoon Instant Gourmet Grande Southwest Seasoning teaspoon black pepper over pork tenderloin. Place pork in pan minutes, or until browned. Remove pork from pan.

Add onion and garlic to pan and sauté for 5 minutes. Return pork to pan. Deglaze pan by adding Duo Sauvignon Blanc and scraping up any browned bits. Add remaining 1 tablespoon Instant Gourmet Grand Southwest Seasoning, 1/4 teaspoon black pepper, chicken stock, oregano, cumin and salsa. Bring to a boil, cover and cook for 15 minutes. Right before serving, stir in cilantro and garnish with lime wedges. Serve with
crispy tortilla chips.