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Santa Fe Stew




Source of Recipe


Bonnie Stoeckel






Recipe Introduction


This stew is a bit spicy, but not overly so. More heat can be added with red pepper sauce, if desired. Served with side dishes of sour cream, chopped fresh cilantro, sliced ripe olives and/or chopped avocado, my guests have always asked for the recipe. I like to serve it with corn bread or corn sticks.





List of Ingredients



• 1 lb. boneless pork, cut into 1" cubes
  
• 1 tablespoon oil
  
• 1 large onion, diced
  
• 1/2 teaspoon garlic powder
  
• 1 package Lawry's taco spice mix
  
• 3 (14 1/2 oz.) cans tomatoes, cut up and undrained
  
• 1/2 cup beef broth
  
• 1 15 oz. pinto beans
  
• 1 7 oz. whole corn
  
• 1 7 oz. diced green chiles
  
• Parsley, sour cream, cilantro, olives, avocado for garnish
  






Instructions



1. Brown pork in oil.
   
2. Add onion and garlic powder and cook until onions are translucent.
   
3. Add the rest of ingredients and simmer 25 minutes. (I usually cook until the pork seems tender enough...sometimes a little longer.)
   
4. Serve with bowls of garnishes.
   






Final Comments


Corn chips could be served instead of the corn bread.