Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Boneless pork top loin -- |
\N \N | Lean cut 1 1/2 cubes |
1 tablespoon | Cooking oil |
4 cups | Chicken broth -- divided |
3 cans | Whole kernel corn canned -- |
11 ounces | Drained |
2 eaches | Celery ribs -- diced |
2 mediums | Potatoes -- diced |
2 mediums | Tomatoes -- diced |
3 cans | Green chiles -- chopped 4 oz |
\N \N | Each |
2 teaspoons | Ground cumin |
1 teaspoon | Ground oregano |
1 teaspoon | Salt -- optional |
3 tablespoons | All-purpose flour |
In a 5 qt. oven over med.-high heat, brown pork in oil. Add 3½ cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. reduce heat; cover and simmer for 1 hr. or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Yield: 8 servings. Diabetic Exchanges: One serving prepared with low-sodium chicken broth and without added salt, and served without corn bread or tortillas) Recipe By : Country Woman