Pork Chile Verde and Cauli-Rice Bowl

It’s cold and gray and I’m bored so I made one of the easiest lunches or dinners that I’ve had in ages using leftover chile verde (green) enchilada sauce and cubed pork tenderloin.

Pork Chile Verde – serves 3-4

500 gm pork tenderloin, cubed
1 tbsp vegetable oil
1 1/2 cups chile verde enchilada sauce
1 cup water, plus more as needed
salt and pepper, as needed

Garnish with grated cheddar or Monterey Jack cheese, sour cream, sliced green onion tops and diced avocado.

In a medium sized saute pan, heat the oil over medium-high heat.

Add the pork cubes and saute until lightly browned. Push the cubed pork to one side and add 1/2 cup of water to the saute pan, scraping up the browned bits on the bottom. Add the enchilada sauce and bring the mixture to a boil. Reduce the heat until the mixture just barely simmers and cover tightly with a lid.

Cook for 1 1/2 hours or until the pork is tender and breaks up into shreds when a fork is used. Check the pot every 15-20 minutes, scraping the bottom to make sure that the meat mixture doesn’t stick. Add more water as needed.

Serve over rice or cauli-flower rice. Additional sides include refried beans and flour tortillas.

Cauliflower Rice – 2 1/2 cups of frozen cauli-rice microwaved, squeezed dry in a towel and sauteed with 1 tbsp of olive oil or butter until lightly browned. I added about 1/4 cup of frozen green onion tops to the pan and sauteed it for about one minute before adding the cauli-rice.

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9 thoughts on “Pork Chile Verde and Cauli-Rice Bowl

      1. Air fryers are still all the rage here among the Hispanic population, but I was never inspired by it. I’ve had two crock pots for years, like every kosher kitchen, and I have replaced them both with Instant Pots (one for meat and one for everything else but dairy). One of the best kitchen decisions I’ve made!

      2. I’ve yet to find a gadget that I want to add to my kitchen. Though the air fryer was tempting because I hate to deep fry. Samosas are one of the things I that enjoy eating (churros are good too) but having to deep fry them keeps me from making them once every few years or so. 🙂

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