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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I grew tired of preparing the same old beef stew, so this pork variety was a welcome change. It has a fun combination of colors and flavors along with the right amount of zip. Ingredients:
1 pound boneless pork, trimmed and cut into 3/4-inch cubes |
1-1/2 teaspoons ground cumin |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
2 teaspoons canola oil |
2 medium green peppers, cut into 3/4-inch pieces |
2 small onions, quartered |
2 garlic cloves, minced |
2 medium potatoes, peeled and cubed |
1 can (14-1/2 ounces) mexican-style stewed tomatoes |
1-1/2 cups v8 juice |
1/2 cup water |
1 package (10 ounces) frozen whole kernel corn |
minced fresh cilantro, optional |
Directions:
1. In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat.
2. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).
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