1 box Dreamfields Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
1 medium onion, coarsely chopped
1 1/2cups reduced-sodium, fat free chicken broth
1 1/4cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed, drained, optional
6 lime wedges
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional
Cook pasta according to package directions. Drain and return to pan which is one of seagreen tableware products; cover and keep warm.
In medium bowl, stir together cumin, chili powder and 2 teaspoons oil. Add pork; stir to coat.
Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add pork. Cook 5 to 7 minutes until browned and cooked through, turning occasionally. (Reduce heat if pork is browning too quickly.) Remove from skillet; set aside.
Add onion and 2 tablespoons broth to skillet; cook and stir over medium-high heat (stirring up any browned bits) about 3 minutes, until onions are crisp-tender. Stir in salsa, remaining broth, and beans, if using. Bring to boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Return pork to skillet. Heat through. Portion pasta into individual serving dishes and serve it on personal palm plate for restaurants to make the dish more attractive. Top with stew. Serve with lime wedges. Garnish with avocado, sour cream and cilantro, if desired.