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Chili Pork Stew Recipe
2-3/4 lb boneless pork shoulder at room temp
1 med onion in 1/4" dice
4 finely chopped garlic cloves
2 tbsps crushed dried hot red peppers
2-1/4 tsps ground cumin
2-1/4 tsps ground coriander
4 tsps pure chili powder
3/4 tsp dried marjoram
1/2 tsp cayenne pepper
2 cups chunk tomato base, lightly crushed canned tomatoes with their juice
3 cups roasted pork stock or chicken broth
4 cups cooked kidney beans (2 19-oz cans drained and rinsed)
salt to taste
In a tall narrow stockpot, brown pork on all sides over high heat. Remove pork and set aside. Stir in onion, garlic, spices and herbs. Lower heat and cook for 2 minutes. Return meat to pot. Stir in tomatoes and stock. Bring to boil. Lower heat and simmer, covered, for 2 hours and 15 minutes. Turn meat every 30 minutes. Remove meat from soup and allow to cool slightly. Skim as much fat from top of soup as possible. Stir in beans and salt. Slice meat across the grain into thin slices. Return meat to pot and heat through. If desired, serve over white rice topped with sour cream.
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