There is nothing like some wonderful comfort food on those cool evenings or just when you need a fast and easy meal.
This meal goes together so quickly with the use of pork tenderloin and a potato that is cut into 1/2 inch pieces.
You can serve it with bread or tortilla chips. Add lots of toppings like tomatoes, cilantro and avocado to make it your own.
Mexican Pork Chowder
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds trimmed pork tenderloin, cut into 3/4-inch pieces
- 1 medium yellow onion, chopped
- 1 -2 jalapenos, seeded and chopped
- 2 cloves garlic, peeled and chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups low-sodium chicken broth
- 1 russet potato, peeled and cut into 1/2-inch dice
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup heavy cream
- 1 cup whole milk
- Sliced scallions, chopped tomato, sliced avocado and tortilla chips, for serving
- In a wide-bottomed pot, heat oil over medium-high. Add pork and cook, stirring occasionally, until browned, about 5 minutes. Reduce heat to medium and add next 3 ingredients. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Season with 1/4 tsp each salt and pepper.
- Add broth and bring to a simmer. Add potato and beans and simmer, partially covered, until potato is tender, about 8 minutes. Stir in cream and milk and return to a simmer. Stir in 1/2 tsp salt and remove from heat. Divide among 4 bowls and serve with scallions, tomato, avocado and tortilla chips.
Linking to these parties: