|
Pecos Red Stew
Courtesy of National Pork Board
Servings: 8
Prep Time: 20 Min. Cook Time: 1 Hr. 15 Min. What you need:
(click + to add ingredients to your shopping list)
+ 2 lb. boneless pork shoulder, OR sirloin, cut into 1-in. cubes
+ 2 Tbsp. vegetable oil + 2 c. onion, chopped + 1 c. green bell pepper, chopped + 2 cloves garlic, minced + 1/4 c. fresh cilantro, chopped + 4 Tbsp. chili powder + 2 tsp. dried oregano leaves + 1 tsp. salt + 1/2 tsp. red pepper flakes, crushed + 2 14-1/2 oz. cans chicken broth + 2 c. potatoes, peeled, cubed (1-in.) + 2 c. corn, fresh OR frozen + 1 16 oz. can garbanzo beans, drained What to do:
1. Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 min. or until pork is tender.
2. Add potatoes, corn and beans. Cover; cook 15-20 min. longer. * Richly flavored and colored with crushed red pepper and chili powder, this is a robust Texas-style stew featuring pork and vegetables. It's great with cornbread and a combo of sliced oranges and pineapple. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 370; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 75mg; Total Carbs: 34g; Fiber: 7g; Protein: 30g; Sodium: 1190mg;
|
