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 Hosted By
Lisa & Tom |
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3 - Garlic cloves, finely chopped |
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3 Lb - Pork tenderloin or boneless pork chops, cut into 1/2-inch pieces |
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2 - Cans (14.5-oz.) recipe-ready diced tomatoes, undrained |
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2 - Cans (7-oz.) Ortega Diced Green Chiles |
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Heat vegetable oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add pork and flour; cook, stirring frequently, for 3 to 5 minutes or until pork is no longer pink. Add tomatoes with juice, chiles, broth and salt. Bring to a boil. Reduce heat to medium-low; cover partially. Cook, stirring occasionally, for 15 to 20 minutes or until sauce is thickened. |
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