Southwestern Pork Stew Recipe
Ingredients
| 1 pound boneless pork, trimmed and cut into 3/4-inch cubes | ||
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Cooking oil | 2 Teaspoon | |
| 2 medium green peppers, cut into 3/4-inch pieces | ||
| Onions | 2 Small, quartered | |
| Garlic | 2 Clove (5gm), minced | |
| Potatoes | 2 Medium, peeled | |
| Stewed tomatoes | 1 Can (10oz) | |
| 1-1/2 cups V-8 juice | ||
| Water | 1/2 Cup (16 tbs) | |
| Whole kernel corn package | 1 , frozen | |
Directions
In a large resealable plastic bag, combine pork, cumin, salt and cayenne; shake to coat evenly.
In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add green peppers, onions and garlic; saute for 3 minutes.
Add potatoes, tomatoes, V-8 and water; mix well.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender.
Garnish with cilantro or parsley if desired.
In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add green peppers, onions and garlic; saute for 3 minutes.
Add potatoes, tomatoes, V-8 and water; mix well.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender.
Garnish with cilantro or parsley if desired.
Chef
