Chef’s Tip
Find these alternative grains in the health-food section of supermarkets, or load up your virtual cart at bobsredmill.com.
Nutrition Bonus
Amaranth is packed with magnesium, a mineral that can bolster heart health by raising levels of beneficial HDL cholesterol.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb. fresh husked tomatillos or 1 (12 oz) can tomatillos</li>
<li>1 tbsp grape-seed or canola oil</li>
<li>1 lb. pork tenderloin, cut into 1-inch pieces</li>
<li>1 yellow onion, chopped</li>
<li>1/2 tsp salt</li>
<li>3 garlic cloves, chopped</li>
<li>2 jalapeño peppers, seeded and minced</li>
<li>1 tsp cumin</li>
<li>3/4 cup amaranth</li>
<li>3 cups vegetable broth</li>
<li>1 (15 oz) can black beans, drained and rinsed</li>
<li>1 cup frozen corn, thawed Juice of ½ lime</li>
<li>1 avocado, diced</li>
<li>1/3 cup chopped cilantro</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Blend tomatillos in a blender or food processor until just slightly chunky.</li>
<li>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.</li>
<li>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.</li>
<li>Stir in pork, beans, corn, and lime juice and heat through. Serve topped with avocado and cilantro.</li>
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