
Dinner Tonight: Pork Tenderloin à la Mexicana Recipe
Ingredients (8)
- 2 large poblano chiles
- 1 to 1 1/4 pound pork tenderloin, cut into bite-size cubes
- 2 tablespoons vegetable or olive oil
- 1 medium white onion, sliced 1/4 inch thick
- 3 garlic cloves, peeled and finely chopped
- 1 28 ounce can diced tomatoes, preferable fire roasted
- 3/4 cups beef broth or 2/3 cup water plus 2 tablespoons Worcestershire sauce
- 1 large branch fresh epazote or 1/2 cup chopped cilantro
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Directions
Learn how to make this recipe at Serious Eats