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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 corn bread anad a combo of sliced oranges and pineapple.

Pecos Red Stew

2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
4 Tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon crushed red pepper
2 cans (14 1/2 ounces) chicken broth
3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn
1 can (16 ounces) garbanzo beans, drained

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 to 55 minutes or until pork is tender.
2. Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.

Makes 8 servings.

Nutrition Facts
Calories 370 calories
Protein 30 grams
Fat 13 grams
Sodium 1190 milligrams
Cholesterol 75 milligrams
Saturated Fat 3 grams
Carbohydrates 34 grams
Fiber 7 grams

Recipe provided courtesy of Pork, The Other White Meat.

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