Pecos red stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork sirloin; 1 1/2\" cubes |
| 1½ | tablespoon | Canola oil |
| 2 | cups | Chopped onions |
| 1 | cup | Chopped green bell pepper |
| 2 | Cloves garlic; minced | |
| ¼ | cup | Chopped fresh cilantro |
| 3 | tablespoons | Chili powder; or up to 4 tbsp |
| 2 | teaspoons | Dried oregano; leaves |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Crushed red pepper |
| 29 | ounces | Chicken broth; 2-14 oz cans |
| 3 | cups | Potatoes; peeled,1\" cubes |
| 2 | cups | Frozen corn kernels; or fresh |
| 16 | ounces | Garbanzo beans; canned, drained |
Directions
Notes: I used a herb/hot pepper oil in place of canola oil and I only used 2 tablespoons of chili powder. Heat oil in a Dutch oven. Brown pork over med-high heat. Stir in onions, green pepper, garlic, cilantro,chili powder, oregano, salt, red pepper and chicken broth. Cover: cook over med-low heat for 45-55 min. or until pork is tender. Add potatoes, corn and beans. Cover and cook 15-20 mins. longer.
Recipe by: Low Fat/No Fat Cooking--Spring 1998 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Feb 28, 1998