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Pecos Red Stew

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes

  2. 2 tablespoons vegetable oil

  3. 2 cups chopped onion

  4. 1 cup chopped green bell pepper

  5. 2 cloves garlic, minced

  6. 1/4 cup chopped fresh cilantro

  7. 4 Tablespoons chili powder

  8. 2 teaspoons dried oregano leaves

  9. 1 teaspoon salt

  10. 1/2 teaspoon crushed red pepper

  11. 2 cans (14 1/2 ounces) chicken broth

  12. 3 cups cubed (1-inch), peeled potatoes

  13. 2 cups fresh or frozen kernel corn

  14. 1 can (16 ounces) garbanzo beans, drained

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45 to 55 minutes or until pork is tender.

  2. Add potatoes, corn and beans. Cover; cook 15 to 20 minutes longer.

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