Sac Foodies turns 3!
Well, it’s that time of year once again. That’s right, Sac Foodies has turned three! It’s growing up so fast. *tear*
It was definitely a reason to celebrate and in true foodie style, that meant a potluck. It has become a sort of tradition for the Sac Foodies to congregate once a year around food, family and friends, and feast on a variety of dishes.
This year was the first themed potluck, graciously hosted by Kim. The theme was Mexican, which allowed us to flex our culinary muscles and prepare all sorts of creative dishes.
We would like to share our delicious South of the Border fare with you, so we will be posting the recipes over the next few weeks.
The first recipe to share was made by the newest member of the Sac Foodies and FHamily, Cristina Dayton. This recipe was provided by one of our clients, the United States Potato Board, and is an inexpensive, quick and healthy spin on a Mexican classic.
We hope you enjoy our recipes, as we take you on a culinary tour of Mexico. ¡Cocina y come!
Pork and Potato Verde
Photo by Kim Bedwell
Prep Time: 15 minutes
Cook Time: 60 minutes
1 tablespoon vegetable oil
1 1/2 pounds. pork tenderloin, cut into 1-inch cubes
1 (16 ounce.) jar salsa verde
1 (4 ounce) can diced green chiles
1 cup reduced-sodium chicken broth
1 teaspoon Mexican seasoning (such as McCormick)
1 pound russet potatoes, peeled and cubed
2 green onions, sliced
1 cup rinsed and drained black beans
Sour cream, to taste
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. Add a dollop of sour cream before serving.