Servings
1
Ingredients
- 1 1/2 pounds Pork tenderloin; cut in 3/4" pieces(I'll bet turkey could be substituted:)
- 2 cups Coarsely chopped onion
- 2 Cloves garlic; minced
- 1 tablespoon Oil
- 1 tablespoon Chili powder
- 1 1/2 teaspoons Cumin
- 1/2 teaspoon Oregano
- 1/2 teaspoon Salt
- 1 3/4 cups Pace Picante Sauce
- 1 can
- 1 can
- 1 package (10 oz) frozen corn; thawed
241
- Sour cream
- Chopped green onions
Directions
- from Pace Salsa Cook meat, onion & garlic in oil in large saucepan/dutch oven, stirring frequently, just til meat loses pink color, about 8-10min.
- Sprinkle chili powder, cumin, oregano & salt over meat; mix well to coat evenly.
- Add remaining ingredients except toppings; mix well.
- Bring to boil.
- Reduce heat, cover & simmer 20min or til meat & vegtables are tender, stirring occasionally.
- Ladle in bowls; top as desired.
- Makes 6-8 servings or 8C chili.
- Posted to KitMailbox Digest by “Dan/Trina D.”
- net> on Dec 28, 1997