Pecos Red Stew
Richly flavored and colored with crushed red pepper and chili powder, this robust Texas-style stew features pork and veggies.
Ingredients
- 2 lbs boneless pork shoulder, or sirloin, cut into 1-inch cubes
- 2 Tbs vegetable oil
- 2 cups onion, chopped
- 1 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 4 Tbs chili powder
- 2 tsp dried oregano leaves
- 1 tsp salt
- 1/2 tsp red pepper, crushed
- 2 14 1/2 oz cans chicken broth
- 2 cups potatoes, peeled, cubed (1-inch)
- 2 cups kernel corn, fresh or frozen
- 1 16 oz can garbanzo beans, drained
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.
Recipe courtesy of the National Pork Board
Serving Suggestion: It's great with corn bread and a combo of sliced oranges and pineapple.
Nutrition Facts
Calories 370
Calories from Fat 116 (31%)
(20%)Total Fat 13g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(25%)Cholesterol 75mg
(50%)Sodium 1190mg
(0%)Potassium 0mg
Total Carbohydrate 34g
(28%)Dietary Fiber 7g
Sugars 0g
Sugar Alcohols 0g
(60%)Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.