Pork Chile Verde

• 1 - 1 1/2 lb pork tenderloin, cut into 1 inch cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 anaheim chili, minced
• 6 cloves garlic, minced or chopped (or to taste)
• 1 (19 ounce) can green enchilada sauce
• hot cooked rice
• sour cream (optional)
• fresh cilantro (optional)
• tortilla (optional)

1. Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
2. Add onion, peppers and garlic; cook until vegetables are tender.
3. Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
4. Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.

pork tenderloin, olive oil, onion, green bell pepper, anaheim chili, garlic, green enchilada sauce, rice, sour cream, fresh cilantro, tortilla

Taken from www.food.com/recipe/pork-chile-verde-92293 (may not work)