2 pounds lean pork tenderloin, cubed and dusted with flour
2 teaspoons olive oil
3 cups chopped onion
3 cloves garlic, minced
1 tablespoon oregano
2 tablespoons ground cumin
6 (4 ounce) cans diced green chilies, drained
3 (14 1/2 ounce) cans reduced sodium chicken broth
1 teaspoon hot sauce

Heat oil over medium-high heat in a large nonstick skillet. Add pork and brown on all sides. Add onions and garlic and continue to cook until onions are tender, about 10 minutes. Stir in remaining ingredients and bring to boil. Reduce heat, cover and simmer until pork is tender and liquid thickens slightly. Serve with corn tortillas.

Makes 8 Servings
Serving size: 4 ounces pork

Nutrients per serving:
Calories: 237
Total fat: 5 grams
Saturated fat: 2 grams
Cholesterol: 74 mg
Sodium: 506 mg
Carbohydrate: 13 grams
Protein: 32 grams
Dietary fiber: 2 grams