Pecos Red Stew

Cut:

Sirloin

Ingredients:

  • 2 pounds Boneless Salmon Creek Farms Natural Pork Shoulder or Sirloin, cut into 1-inch cubes

  • 2 tablespoons vegetable oil

  • 2 cups chopped onion

  • 1 cup chopped green bell pepper

  • 2 cloves garlic, minced

  • 1/4 cup chopped fresh cilantro

  • 4 Tablespoons chili powder

  • 2 teaspoons dried oregano leaves

  • 1 teaspoon salt

  • 1/2 teaspoon crushed red pepper

  • 2 cans (14 1/2 oz.) chicken broth

  • 3 cups cubed (1-inch), peeled potatoes

  • 2 cups fresh or frozen kernel corn

  • 1 can (16 oz.) garbanzo beans, drained

Instructions:

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 45-55 minutes or until pork is tender.

Add potatoes, corn and beans.

Cover; cook 15-20 minutes longer.

Serves 8.