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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super! Ingredients:
2-1/2 pounds lean boneless pork, cut into 1-inch cubes |
1 garlic clove, minced |
1 cup chopped onion |
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained |
1 to 2 cans (4 ounces each) chopped green chilies |
1 tablespoon minced fresh cilantro |
2 teaspoons dried oregano |
2 bay leaves |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.
2. In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves. Yield: 10 servings.
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