Great with sliced avocado and fresh cilantro.
1 tablespoon vegetable oil
1 1/2 lbs. pork tenderloin, cut into 1-inch cubes
1 (16-oz.) jar salsa verde
1 (4-oz.) can diced green chiles
1 cup reduced-sodium chicken broth
1 teaspoon Mexican seasoning (such as McCormick)
1 lb. russet potatoes, peeled and cubed
2 green onions, sliced
1 cup rinsed and drained black beans
Heat oil in a large saucepan; add pork and brown on all sides. Add salsa, chiles, broth and seasoning to pan. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add potatoes; cook for 30 minutes more or until pork is very tender. Uncover; add green onions and beans and cook for about 5 minutes more or until sauce has thickened. Makes 4 servings.