PORK AND BLACK BEAN VERDE STEW

2 tsp. extra-virgin olive oil
1 lb. pork loin or tenderloin, trimmed of visible fat and cut into 1-inch cubes
1 1/4 cups chopped onion
3 cloves garlic, minced
2 canned chipotle chili peppers packed in adobo sauce, minced with 1 tsp. of adobo sauce
1 tsp. dried oregano
1/4 tsp. cumin
1/4 tsp. ground coriander
1 bay leaf
1 (14 oz.) can no-salt chicken broth
1 (14 oz.) can no-salt diced tomatoes (with juices)
1 (14 oz.) can no-salt black beans, drained and rinsed
1 cup mild or medium salsa verde

Heat a large saucepan over a medium-high flame. Add oil and heat for 5 to 10 seconds, until hot but not smoking.

Add pork and cook, stirring occasionally, for 4 to 6 minutes, or until browned on all sides.

Add onion and garlic and cook, stirring frequently, for 2 to 3 minutes, or until onion starts to soften.

Add chipotles and sauce, oregano, cumin, coriander and bay leaf. Stir to mix. Add broth, tomatoes, beans and salsa. Stir well, then bring to a boil. Reduce heat to low, cover and simmer for 45 to 60 minutes, or until pork is fork tender.

Spoon into bowls over brown rice, if desired.

Makes 4 servings

Nutrition information per serving: 308 calories, 33 g protein, 7 g total fat, 25 g carbohydrates, 84 mg cholesterol, 414 mg sodium, 6 g fiber.

Source: The Biggest Loser Cookbook