Title: Pecos Red Stew
Categories: Pork & ham, Soups and s, Tried and t
Yield: 8 Servings

2 lb Boneless pork sirloin; 1
-1/2" cubes
1 1/2 tb Canola oil
2 c Chopped onions
1 c Chopped green bell pepper
2 Cloves garlic; minced
1/4 c Chopped fresh cilantro
3 tb Chili powder; or up to 4
-tbsp
2 ts Dried oregano; leaves
1 ts Salt
1/2 ts Crushed red pepper
29 oz Chicken broth; 2-14 oz cans
3 c Potatoes; peeled,1" cubes
2 c Frozen corn kernels; or
-fresh
16 oz Garbanzo beans; canned,
-drained

Notes: I used a herb/hot pepper oil in place of canola oil and I only used
2 tablespoons of chili powder. Heat oil in a Dutch oven. Brown pork over
med-high heat. Stir in onions, green pepper, garlic, cilantro,chili powder,
oregano, salt, red pepper and chicken broth. Cover: cook over med-low heat
for 45-55 min. or until pork is tender. Add potatoes, corn and beans. Cover
and cook 15-20 mins. longer.

Recipe by: Low Fat/No Fat Cooking--Spring 1998

Posted to MC-Recipe Digest by Carol & Bob Floyd on
Feb 28, 1998