- 1 pound boneless pork, trimmed and cut into 3/4-inch cubes
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 teaspoons canola oil
- 2 medium green peppers, cut into 3/4-inch pieces
- 2 small onions, quartered
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and cubed
- 1 can (14-1/2 ounces) Mexican-style stewed tomatoes
- 1-1/2 cups V8 juice
- 1/2 cup water
- 1 package (10 ounces) frozen whole kernel corn
- Minced fresh cilantro, optional
- In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat.
- In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).
Originally published as Southwestern Pork Stew in Country Pork 1996, p43
This recipe pairs well with a sweet white wine.
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