Dinner Tonight: Pork Tenderloin à la Mexicana Recipe

Serves: 4 Save

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

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