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Nutrition Bonus
Amaranth is packed with magnesium, a mineral that can bolster heart health by raising levels of beneficial HDL cholesterol.
Ingredients
1 lb. fresh husked tomatillos or 1 (12 oz) can tomatillos
1 tbsp grape-seed or canola oil
1 lb. pork tenderloin, cut into 1-inch pieces
1 yellow onion, chopped
1/2 tsp salt
3 garlic cloves, chopped
2 jalapeño peppers, seeded and minced
1 tsp cumin
3/4 cup amaranth
3 cups vegetable broth
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn, thawed Juice of ½ lime
1 avocado, diced
1/3 cup chopped cilantro
Directions
Blend tomatillos in a blender or food processor until just slightly chunky.
Heat oil in a large saucepan over medium heat. Add pork and cook until browned all over. Remove pork from pan and set aside.Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp oil, spread out on a baking sheet, and roast for 20 minutes.
Add onion and salt to pan and cook until softened, about 5 minutes. Add red pepper, garlic, and jalapeño and cook for 1 minute. Add cumin and cook for 30 seconds. Add amaranth, broth, and tomatillos and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, for 15 to 20 minutes, or until amaranth is very tender.
Stir in pork, beans, corn, and lime juice and heat through. Serve topped with avocado and cilantro.
