30 Minute Bongo Pork Stew

This delicious quick version of our stew features our Award-Winning Bongo Sauce as the flavorful base. It is perfect for those hectic weekday nights.

This recipe is from Blue Flamingo Foods

 Ingredients

• 1 Bottle Bongo Sauce (Roasted Poblano and Tomatillo Salsa Verde)
• 1 Cup Reduced Sodium Chicken Broth
• ½ Pound Pork Tenderloin, Trimmed and Cubed
• ½ Cup Slivered Onions
• ½ Cup Cubed Yellow Squash
• ½ Cup Frozen, Diced Potatoes from your local store (or diced fresh potato)
• Chopped Cherry Tomatoes
• Dollop of Sour Cream or Plain Greek Yogurt
• Avocado Sliced or Cubed
• Hot Flour Tortilla or cooked rice on the side

1. Trim and cube the pork tenderloin into bite-sized pieces
2. Sliver the onion and set aside
3. Chop yellow squash into bite-sized pieces and set aside
4. In a lightly oiled pot cook the pork pieces and set aside
5. Add the slivered onions and diced potatoes to the pot and cook for about 5 minutes, stirring occasionally. Add a little more oil, if necessary.
6. Add one bottle of Bongo Sauce
7. Add 8 ounces of chicken broth and stir all ingredients
8. Bring pot to a boil, then back off to a slow simmer. With a lid slightly vented, simmer on low for approximately 15 minutes, stirring occasionally. The juice will reduce a little while simmering.
9. Add the cooked pork tenderloin and yellow squash to the pot and continue simmering for 5-7 minutes or until the juice has reduced to the desired consistency.
10. Add remaining chicken broth if needed during cooking.
11. Serve in a bowl, then top the stew with a dollop of sour cream, the chopped tomatoes and avocado.