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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I came up with this hearty pork stew when trying to duplicate the recipe we enjoyed at a local restaurant, shares Doris Johns of Hurst, Texas. Ingredients:
1-1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes |
2 tablespoons olive oil |
1 large onion, diced |
1 to 2 jalapeno peppers, seeded and chopped |
3 garlic cloves, minced |
1-1/2 teaspoons ground cumin |
1 teaspoon salt |
1/4 teaspoon white pepper |
1 bay leaf |
5 medium potatoes, peeled and cubed |
3 cups water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
3 cans (4 ounces each) chopped green chilies |
Directions:
1. In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.
2. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving. Yield: 8 servings.
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