1 small jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
3 Tbsp. all-purpose flour
1-1/2 cups chicken broth
1 can (7 oz.) salsa verde
2 Tbsp. chopped fresh cilantro
Directions:
Melt 2 tablespoons Country Crock® Spread in 5-quart saucepot over medium-high heat and brown pork in two batches; set aside.
Melt 2 tablespoons Spread in same skillet and cook onion over medium-high heat, stirring occasionally, 4 minutes or until tender. Add jalapeno pepper and garlic and cook 30 seconds. Stir in flour and cook, stirring frequently, 2 minutes. Return pork and any juices to skillet. Stir in broth, salsa verde and 1 tablespoon cilantro. Bring to a boil over high heat. Reduce heat to low and simmer 30 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve, if desired, with hot cooked rice, shredded cheese, sour cream and lime wedges.
Cost per recipe*: $11.15.
Cost per serving*: $1.86.
*Based on average retail prices at national supermarkets.
