1 1/2lbslean pork tenderlointrimmed of fat if needed, cut into cubes if using stove top
1/4cupchopped fresh cilantro
1can(15 oz) pinto beansrinsed and divided
1jar (16 oz) green salsa
1/2can(14 oz) low sodium chicken broth
Instructions
Stove Top
Heat a large stockpot to medium high heat. Add dressing, onions and minced garlic. Cook 2 minutes.
Add pork and cook 6-8 minutes. Divide pinto beans in half. Use the back of a fork to mash half the beans and add to meat mixture.
Add the rest of the beans, green salsa and broth. Sprinkle in cilantro and stir. Heat on medium heat for 10 minutes. Stir occasionally. Use a slotted spoon to serve.
Pressure Cooker
Turn on cooker's saute function. When cooker indicates it is on, add dressing, onion and minced garlic.
Turn off cooker. Divide beans in half and mash half. Add whole beans and mashed beans, pork tenderloin, green salsa and broth. Stir to combine. Place cooker lid on and close the venting valve. Set to high pressure for 10 minutes.
When cooker indicates cook time is up, allow to naturally release for 10 minutes. Then manually release the rest. Open lid slowly with face away from the pot.
Remove pork from the cooker and shred. Return to cooker and stir. Use a slotted spoon to serve.
Notes
Note: Cut beans in half or omit completely to reduce carbohydrate content further