Recipe - Pecos Red Stew

2 pound Boneless pork sirloin; 1
1/2" cubes
1 One half tablespoon Canola oil
2 cup Chopped onions
1 cup Chopped green bell pepper
2 Cloves garlic; minced
One fourth cup Chopped fresh cilantro
3 tablespoon Chili powder; or up to 4
tbsp
2 teaspoon Dried oregano; leaves
1 teaspoon Salt
One half teaspoon Crushed red pepper
29 ounce Chicken broth; 214 ounce cans
3 cup Potatoes; peeled,1" cubes
2 cup Frozen corn kernels; or
fresh
16 ounce Garbanzo beans; canned,
drained

Notes: I used a herb/hot pepper oil in place of canola oil and I only used
2 tablespoons of chili powder. Heat oil in a Dutch oven. Brown pork over
medhigh heat. Stir in onions, green pepper, garlic, cilantro,chili powder,
oregano, salt, red pepper and chicken broth. Cover: cook over medlow heat
for 4555 min. or until pork is tender. Add potatoes, corn and beans. Cover
and cook 1520 mins. longer.

Recipe by: Low Fat/No Fat CookingSpring 1998

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Feb 28, 1998