PORK & PEPPER STEW 
1 onion
2 hot chili peppers
4 red or green bell peppers or combination
1/4 c. chili powder
1/2 tsp. cayenne pepper
2 tsp. ground cumin
Salt
3 lbs. boneless pork shoulder, cut into 1 inch cubes
2 tbsp. oil
2 c. water
1 c. chicken stock

Chop onions and chilies. Cut bell peppers into strips. Combine spices and 1 1/2 teaspoons salt and toss with pork. Warm oil in a Dutch oven over medium heat. Add onion and bell peppers and cook until soft about 10 minutes. Add pork, water and stock. Bring to a boil, reduce heat to low, cover and simmer 1 hour. Add chilies and cook uncovered, until pork is tender and sauce has thickened, about 30 minutes.

 

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