Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99
• Fresh Tomatillo ~1/2 lb (about 4–6 tomatillos) $2.99
• Jumbo Yellow Onions 1 lb (use 1/2 medium onion) $1.49
• Fresh Green Serrano Peppers 1 pepper (from bulk pile) $4.99
• Sweet Potato 1 lb (use ~3/4 lb) $2.49
• Green Cabbage ~1 lb (use ~1/2 small cabbage) $1.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 2 cups (from 32 oz carton) $1.79
• Pompeii® Lemon Juice 1–2 teaspoons (optional brightener) $2.50

Instructions

1. Prep the pork: Pat dry 1 lb pork tenderloin. Trim any silver skin. Cut into 1-inch chunks. Season with 3/4 teaspoon kosher salt and black pepper.
2. Prep the stew base: Husk and rinse ~1/2 lb tomatillos (4–6), then roughly chop. Dice 1/2 medium yellow onion. Peel and cut ~3/4 lb sweet potato into 3/4-inch cubes. Thin-slice ~1/2 small green cabbage (~1/2 lb). Mince 1 serrano pepper (remove seeds for milder heat).
3. Sear the pork: Heat a pot or deep skillet over medium-high with 1 tablespoon oil. Add pork chunks in a single layer and brown 2–3 minutes per side (work in batches if crowded). Transfer to a plate.
4. Soften aromatics: Lower heat to medium. Add diced 1/2 onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in minced serrano for 30 seconds.
5. Simmer the green stew: Add chopped tomatillos and cook 2 minutes. Add 2 cups chicken broth, scraping the pot. Add sweet potato cubes and bring to a simmer. Cover and simmer 10 minutes.
6. Add pork and cabbage: Stir browned pork (and juices) back in. Add sliced cabbage. Cover and simmer 10–12 minutes, stirring once, until sweet potatoes are tender and pork is just cooked through.
7. Finish and serve: Taste and adjust salt. Add 1–2 teaspoons lemon juice if you want extra pop. Serve in bowls as-is (it’s hearty), or with any bread/tortillas you have on hand (not required).