| 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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