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| Pecos Bill Stew |
Servings: 8
Prep Time: 15 minutes
Cook Time: 1.5 hours
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| INGREDIENTS |
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2 pounds HORMEL® ALWAYS TENDER® Pork, cut into 1-inch cubes
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2 tablespoons oil
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2 cups chopped onion
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1 cup chopped green bell pepper
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2 cloves minced garlic
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1/4 cup chopped cilantro
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4 tablespoons chili powder
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2 teaspoons dried oregano leaves
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1 teaspoon salt
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1/2 teaspoon crushed red pepper
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2 cans (14-1/2-ounce) chicken broth
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3 cups cubed, peeled potatoes
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2 cups fresh or frozen corn
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1 can (16-ounce) garbanzo beans, drained
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| DIRECTIONS |
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In Dutch oven over medium-high heat, brown pork in oil. Stir in onion, bell pepper, garlic, cilantro, chili powder, oregano, salt, red pepper flakes and broth. Cover; cook over medium-low heat 45-55 minutes or until pork is tender. Add potatoes, corn and garbanzo beans. Cover; cook 15-20 minutes longer or until potatoes are tender. Serves 8.
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