Ingredients: 1 pound pork tenderloin, cut into 1-inch cubes 1 large onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/4 teaspoon ground coriander Kosher salt and freshly ground black pepper, to taste 3 cups water or chicken broth, divided 2 bunches cabbages (6-8 cups), tough stems removed and leaves chopped into 1-inch pieces 3 tablespoons grapeseed oil or canola oil, divided 2 bunches fresh cilantro leaves (6-8 cups), chopped into 1-inch pieces Instructions:

  1. In a large Instant Pot or Dutch oven over medium heat, cook the pork cubes in the water or broth until browned and cooked through. Drain any excess liquid. Add the onion, garlic, cumin, chili powder, smoked paprika, coriander and salt and pepper to taste. Stir well to combine. Cover and cook until the vegetables are tender (about 10 minutes). Remove from heat. Stir in 3 cups of water or chicken broth. Set aside to cool slightly. 2. In a large bowl mix together 2 tablespoons of oil or canola oil with the chopped cilantro leaves until well combined. Divide the mixture among 4 plates; top each plate with a piece of pork tenderloincube mixture and serve immediately.

See how to freeze leftover cabbage.