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    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
    • 2 jalapeno peppers, 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 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.
    2. Remove meat and keep warm.
    3. In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender.
    4. Stir in the water, chili powder, cumin, salt and pepper.
    5. Return meat to pan.
    6. Bring to a boil; reduce heat; cover and simmer 30 minutes.
    7. Stir in the tomato paste, beans and tomatoes.
    8. Return to a boil.
    9. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through.
    10. Garnish with cilantro.
 

 

 

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