| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Pork & ham, Soups and s, Tried and t | 8 | Servings |
INGREDIENTS
| 2 | lb | Boneless pork sirloin; 1 1/2" cubes |
| 1 1/2 | tb | Canola oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped green bell pepper |
| 2 | Cloves garlic; minced | |
| 1/4 | c | Chopped fresh cilantro |
| 3 | tb | Chili powder; or up to 4 tbsp |
| 2 | ts | Dried oregano; leaves |
| 1 | ts | Salt |
| 1/2 | ts | Crushed red pepper |
| 29 | oz | Chicken broth; 2-14 oz cans |
| 3 | c | Potatoes; peeled,1" cubes |
| 2 | c | Frozen corn kernels; or fresh |
| 16 | oz | Garbanzo beans; canned, drained |
INSTRUCTIONS
Notes: I used a herb/hot pepper oil in place of canola oil and I only used 2 tablespoons of chili powder. Heat oil in a Dutch oven. Brown pork over med-high heat. Stir in onions, green pepper, garlic, cilantro,chili powder, oregano, salt, red pepper and chicken broth. Cover: cook over med-low heat for 45-55 min. or until pork is tender. Add potatoes, corn and beans. Cover and cook 15-20 mins. longer. Recipe by: Low Fat/No Fat Cooking--Spring 1998 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 28, 1998
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