|EVERY FEW MINUTES|
|PORK STEW SOUTHERN STYLE|
2-1/2 pounds boneless pork loin (cut into 1-1/2 inch cubes)
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves minced
2 cups water
1 28 oz can stewed tomatoes
1 14.5 oz can diced tomatoes with green chiles
7 med sized red potatoes peeled and cut into 1 inch cubes
1 tablespoon cilantro (fresh or dried)
2 teaspoons dried oregano
1-1/2 teaspoons fennel seed
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 15 oz can red beans, drained
8 oz frozen sliced okra (1/2 of a 16 oz bag)
In a soup kettle or Dutch Oven, brown pork in oil over medium heat on all sides. Add onion and garlic; sauté for about 5 minutes. Drain. Add the water, tomatoes, potatoes and seasonings; bring to a boil, reduce heat and cover and simmer for 45 minutes to an hour. Add beans and okra and cook for 30 minutes or until the meat and vegetables are tender.
Tastes good served over corn bread.
Makes 8 - 10 servings.
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