PECOS RED STEW
Serves 8. 
• 2 pounds boneless 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
Cooking Directions
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.
Serving Suggestions
Richly flavored and colored with crushed red pepper and chili powder, this is a robust Texas-style stew featuring pork and vegetables. It's great with corn bread anad a combo of sliced oranges and pineapple.
Nutrition Facts
Calories 370 calories; Protein 30 grams; Fat 13 grams; Sodium 1190 milligrams; Cholesterol 75 milligrams; Saturated Fat 3 grams; Carbohydrates 34 grams; Fiber 7 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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