Mexican Pork Stew
I originally received this recipe from a friend. To add a little zip, I stirred in some green chiles. This southwestern-style stew is super! —Mary Lou Kosanke, Hualapia, Arizona
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 chiles
- 1 tablespoon minced fresh cilantro
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
-
1In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chiles, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.
-
2In 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
