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Pork Chile Verde Enchilada Bowls
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
Roasted sweet potatoes, black beans, tortillas strips, seared pork tenderloin, spinach, topped with cotija, sour cream, avocado, and more verde sauce!
Servings: 2 -4
Author: Emily
Ingredients
  • CHILE VERDE SAUCE: 2-3 cups whole tomatillos with husks removed 1 medium onion halved, 1 bell pepper halved, hot peppers of choice (2-3 serrano, 2-3 jalapeƱos, 1-2 aneheim), 3-4 garlic cloves.
  • 2 medium sweet potatoes peeled and diced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1-1 1/2 lb pork tenderloin
  • 1 can of black beans drained and rinsed
  • Juice from 1 lime
  • 4 corn tortillas sliced into thin strips
  • 2-4 cups of baby spinach
  • Olive oil
  • Salt
  • Pepper
  • TOPPINGS: 1 medium avocado sour cream, cotija, chile verde sauce, lime wedges
Instructions
  1. To make the chile verde sauce: Preheat oven to 400 degrees F. Place tomatillos, onion, bell pepper, hot peppers, and garlic on a large baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast at 400 degrees for 15-20 minutes, until peppers are charred. ***remove seeds from hot peppers if you prefer a mild sauce
  2. While the tomatillos, onions, and peppers are roasting, peel and dice sweet potatoes. Toss in a medium bowl with olive oil, cumin, chili powder, salt, and pepper. Place on a greased baking sheet. Set aside.
  3. Place rinsed black beans in a small sauce pan with lime juice, set aside.
  4. Heat olive oil in a skillet over medium heat. Add tortillas strips, gently stirring until they begin to crisp and are slightly charred, about 5-8 minutes. Remove from heat and set aside.
  5. When tomatillos, onion, and peppers have finished roasting, remove from the oven and cool.
  6. Place sweet potatoes in the oven as soon as you remove the tomatillos and peppers. Roast sweet potatoes for 20 minutes, stirring occasionally until soft.
  7. When the roasted vegetables for the child verde sauce are cool, place in a blender or food processor and pulse until smooth.
  8. Meanwhile, In a large, oven proof skillet, heat olive oil over medium - high heat. Once oil is hot, place pork tenderloin in the pan, turning to evenly sear all sides. Once pork tenderloin is seared, add in about 1 cup of chile verde sauce, enough to cover the tenderloin.
  9. Simmer pork tenderloin in chile verde sauce for 10 minutes, turning occasionally.
  10. When the sweet potatoes have finished roasting, remove from the oven and reduce heat to 350 degrees F. Cover sweet potatoes with aluminum foil to keep warm.
  11. Cover the oven-proof pan with the pork tenderloin with lid or aluminum foil. Place the pan in the oven to finish cooking.
  12. Bake pork tenderloin for 20-30 minutes, until cooked through and no longer pink.
  13. While the tenderloin is baking, heat black beans in lime juice in a small sauce pan over medium heat until warm, about 10 minutes
  14. When pork tenderloin is almost done baking, start to assemble the enchilada bowls.
  15. Arrange spinach, roasted sweet potatoes, black beans, and tortillas strips in pasta bowls.
  16. When the pork tenderloin has finished cooking, slice into thin rounds. Add pork to the enchilada bowls.
  17. Top with cotija, sour cream, chile verde sauce, lime wedge.