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.
- 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)
- 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.