Pecos Red Stew

Name: Pecos Red Stew
Total time: 1 h 35 min
Yield: 8
Ingredients: 2 pounds boneless pork shoulder OR sirloin, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 cups onion chopped; 1 cup green bell pepper chopped; 2 cloves garlic minced; 1/4 cup fresh cilantro chopped; 4 tablespoons chili powder; 2 teaspoons dried oregano leaves; 1 teaspoon salt; 1/2 teaspoon red pepper flakes crushed; 29 ounces chicken broth; 2 cups potatoes peeled, cubed, 1-inch; 2 cups corn fresh OR frozen; 16 ounces garbanzo beans drained

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Description

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 and a combo of sliced oranges and pineapple.

Ingredients

US|METRIC

8 SERVINGS

2 lb. boneless pork shoulder (OR sirloin, cut into 1-inch cubes)

2 Tbsp. vegetable oil

2 cups onion (chopped)

1 cup green bell pepper (chopped)

2 cloves garlic (minced)

1/4 cup fresh cilantro (chopped)

4 Tbsp. chili powder

2 tsp. dried oregano leaves

1 tsp. salt

1/2 tsp. red pepper flakes (crushed)

29 oz. chicken broth

2 cups potatoes (peeled, cubed, 1-inch)

2 cups corn (fresh OR frozen)

16 oz. garbanzo beans (drained)

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Directions

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 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.
Serves 8.

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Pecos Red Stew

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