Pork and Green Chile Stew
1 tablespoon olive oil plus extra
1 1/4 # pork tenderloin, 1/4" cubes
1/2 large onion, chopped
4 cloves garlic, minced
5 small potatoes, diced
3 small tomatoes, diced
5 or 6 green chiles, roasted, peeled and chopped
4 cups low sodium chicken broth
1 large can green chile enchilada sauce (medium)
2 teaspoons salt
3 large dollops light sour cream
Heat oil in large frying pan. Add onion , garlic and pork and saute until meat is browned. Put mixture in a crockpot. Add a bit more oil to the frying pan and brown potatoes and tomatoes. Add this to the crockpot. Add 1 cup chicken broth to the frying pan and deglaze for 2 - 3 minutes and add this and remaining ingredients to the crockpot, except for sour cream. Cook on low 5- 6 hours. Add the dollops of sour cream and stir well.
Serve with toasted tortilla strips and consume until crockpot is empty!