Spicy pork stew - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2¼ | pounds | Pork shoulder or boneless country-style spareribs, cut into 1-inch cubes |
| 1 | large | Onion, chopped |
| 6 | larges | Garlic cloves, chopped |
| 1½ | tablespoon | Chopped jalapeno chili |
| 2 | 14 1/2-oz cans Mexican-style stewed tomatoes | |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Dried oregano |
| 2 | 15-oz cans kidney beans, rinsed, drained | |
Directions
Heat oil in heavy large Dutch oven over high heat. Season pork with salt and pepper. Add pork to pot and saute until no longer pink, about 10 minutes. Add onion, garlic and jalapeno and cook 5 minutes.
Add tomatoes with their liquids, cumin and oregano. Cover pot, reduce heat to medium-low and simmer until pork is tender, about 1 hour.
Mix beans into stew and simmer until heated through, about 10 minutes.
Season with salt and pepper. (Can be prepared 1 day ahead.
Refrigerate. Rewarm before serving.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>