Calabacitas With Seared-Then-Simmered Pork Tenderloin Recipe by Laura

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Ingredients

3 T olive oil (or to taste)
2 pork tenderloins, trimmed of silver skin and rubbed with salt and pepper
2 T good quality sherry vinegar
3 medium onions, chopped
8 garlic cloves, minced
4 small roasted chile peppers, minced (If I had had poblanos, I would have used 1-2 poblanos)
4 t ancho chile powder
2 t ground cumin
salt and pepper to taste
1/2 t (or more) chipotle chile powder
3 small-medium zucchini, chopped
corn from 4 cops of corn (or frozen corn off-season)
2 small-medium yellow summer squash, chopped
2 medium tomatoes, roasted and peeled
1 large heirloom tomatoes, chopped, with juices
approx. 1-2 cups chicken stock (to desired soupiness)
2-4 T heavy cream, to taste
2 oz cream cheese, to taste
2 oz muenster cheese, to taste
1/2 cup loosely packed chopped cilantro
juice of 1 lime plus more to serve with
shredded cheese for garnish
sour cream for garnish

View Full Recipe at The Spiced Life