Making Chili Verde with pork tenderloin and a jar of salsa verde is incredibly easy and super flavourful. Mexican Green Sauce or salsa verde is principally made from tomatillos, jalapeno peppers and coriander. We've added a few spices you'll find in your pantry, including cumin and oregano. 

2 lbs pork tenderloin, trimmed and cut into 2-inch pieces
1 jar (45oml) salsa verde (green Mexican sauce)
2 tbsp Garlic EVOO (or 2 cloves fresh garlic, minced)
1 onion, finely chopped
1 tsp cumin
1 tsp dried oregano
1 cup chicken broth
1 can cannellini beans, drained and rinsed 
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Fresh cilantro, chopped (for garnish)
Lime EVOO for drizzling

Optional: For a smoky finish, add 1 tsp Chipotle EVOO 

In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until softened about 3-5 minutes. If using add the minced garlic and cook for 1 minute until fragrant. Add the pork tenderloin pieces to the pot. Season with salt, pepper, cumin, and dried oregano. Brown the pork on all sides. Pour in the salsa verde and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the pork is tender. Add white beans during the last 15 minutes of cooking. Serve hot, garnished with chopped fresh cilantro and drizzles of Lime EVOO. Pair with rice, tortillas or crusty bread.