Pecos red stew

Yield: 8 Servings

Measure 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 \N 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

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

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