Salvadorean Stuffing
BY Cynthia Murga
Ingredients
2 pounds pork tenderloins
2 potatoes (peeled and diced)
2 carrots diced
1 16-ounce can garbanzo beans (drained)
2 tomatoes diced
1/2 large onion diced
1 green bell pepper diced
2 chicken stock cubes
3-4 cups water
Salt and pepper and any seasonings you prefer to use
2 potatoes (peeled and diced)
2 carrots diced
1 16-ounce can garbanzo beans (drained)
2 tomatoes diced
1/2 large onion diced
1 green bell pepper diced
2 chicken stock cubes
3-4 cups water
Salt and pepper and any seasonings you prefer to use
On medium-high boil the pork tenderloins in the 3 to 4 cups of water until cooked. Add all diced vegetables and garbanzo beans to the boiling water with the cooked tenderloins; turn down to medium low. Add chicken stock cubes, seasonings, and salt and pepper to taste. Continue to boil all vegetables and garbanzo beans with the pork tenderloins until tender. Serve with a main dish. Serves 6+.