Sunday, April 08, 2007
Southwest style pork stew
This spicy stew tastes much better than you’d think for how simple it is to prepare. If you want to further save some time canned, diced tomatoes can be substituted for all but the one cup added at the end but it does change the texture of the stew a bit.
Ingredients:
1 1/4 lbs Boneless pork roast or thick cut pork chops, cut into 1-inch pieces
1 Tbs vegetable oil
1/2 cup onion, coarsely chopped
1 clove garlic, minced
1 1/2 tsp dried oregano
1 tsp ground cumin
1/2 tsp crushed red pepper
1/2 tsp salt
4 tomatoes, chopped and divided (about 4 cups)
1/2 cup
plus 4 Tbs water
1 (4-oz.) can diced jalapenos
1 Tbs cornstarch
1/4 cup sliced green onion tops
Heat oil in Dutch oven or tall sided skillet over medium-high heat. Add onion and garlic and sautee for two minutes. Add cubed pork; cook and stir until browned. Pour off drippings.
Combine oregano, cumin, red pepper and salt; sprinkle over pork, onion and garlic, stir to coat evenly and saute 5 minutes longer. Add 3 cups of the tomatoes and 1/2 cup water, stirring to combine. Bring to a boil, then educe heat; cover tightly and simmer two hours or until pork is tender, stirring occasionally and adding more water if necessary.
Drain the can of jalapenos. Reserve liquid, adding the remaining 4 Tbs water. Add them to the pork mixture. Combine cornstarch with the reserved jalapeno juice and water. Slowly add to the stew and stew and cook, uncovered, until thickened. Stir in remaining tomatoes.
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| Ole! |
Serves: 4
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