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Pork: Mexican Pork Stew

Source of Recipe


Judimae






List of Ingredients



• 1 pound boneless pork loin roast, cut into 3/4" cubes
  
• 3 teaspoons olive oil, divided
  
• 1 large onion, chopped
  
• 2 celery ribs, chopped
  
• 1 jalapeno pepper, seeded and chopped
  
• 1 garlic clove, minced
  
• 1 1/2 cups water
  
• 1 tablespoon chili powder
  
• 2 teaspoons brown sugar
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 (6 ounce) can tomato paste
  
• 1 (16 ounce) can red kidney beans, rinsed and drained
  
• 1 (15 ounce) can pinto beans, rinsed and drained
  
• 1 (14 1/2) ounce can diced tomatoes, undrained
  
• 2 teaspoons fresh cilantro or parsley, minced
  






Instructions



1. In a dutch oven or large saucepan over medium high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm.
   
   
2. In the same pan, saute onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper.
   
   
3. Return meat to pan and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat and simmer 20 minutes longer or until meat is tender and beans are heated through.
   
   
4. Garnish with cilantro.