yellow-fleshed potatoes (1 lb/500 g), peeled and cubed
each poblano and jalapeno chili peppers, seeded, finely diced
1 1/2 cups
Sensations by Compliments Salsa Verde
reduced sodium chicken broth
lime wedges, for serving
In large skillet, heat 1 tbsp oil over high heat. Season pork with cumin and salt. Brown pork on all sides in skillet, about 5 min. Transfer pork to plate.
Heat remaining oil in skillet. Stir in potatoes, onion and chili peppers. Cook 3 to 5 min., or until starting to soften. Add chicken broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 15 to 20 min. or until potatoes are fork tender. Return pork to skillet, stir in salsa. Cook for 8 to 10 min., or until sauce is slightly thickened and pork is cooked through.
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