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
- 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.
- 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.
