Want a fast and tasty dish for dinner? This Mexican Pork Chowder can be ready in 20 minutes when you use pork tenderloin. 

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.

 Recipe                                                Print

Mexican Pork Chowder

Ingredients:

• 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

Directions:

1. 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.
2. 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.

The post Mexican Pork Chowder first appeared on Eclectic Red Barn. 

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