Mexican Pork Stew

Name: Mexican Pork Stew
Prep time: 50 min
Cook time: 1 h 20 min
Yield: 1 (421 g)
Ingredients: 1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered; 4 tablespoons olive oil; 3 lbs pork shoulder, cut into 1 inch cubes; 1 large white onion, chopped; 3 large garlic cloves, finely chopped; 2 large jalapenos, seeded and chopped; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1 (9 ounce) box frozen corn; 1 3/4 cups chicken broth (here I used 6 cups or 3 cans); 1 (19 ounce) can black beans, rinsed and drained; 1/2 cup chopped fresh cilantro; 2 teaspoons fine cornmeal

Mexican Pork Stew was pinched from <a href="http://mexican.food.com/recipe/mexican-pork-stew-115186" target="_blank">mexican.food.com.</a>

"I found this out of Ladies Home Journal and thought it looked good so decided to try it. I'm glad I did, it was delicious and a big hit at Super Bowl party. I followed the recipe pretty much exactly except I added 3 cans of chicken broth instead of 1. I like my stews on the thin side...."

INGREDIENTS

•

1 1/2 lbs tomatillos, husks discarded, rinsed with warm water and quartered

•

4 tablespoons olive oil

•

3 lbs pork shoulder, cut into 1 inch cubes

•

1 large white onion, chopped

•

3 large garlic cloves, finely chopped

•

2 large jalapenos, seeded and chopped

•

1 teaspoon dried oregano

•

1/2 teaspoon ground cumin

•

1 (9 ounce) box frozen corn

•

1 3/4 cups chicken broth (here I used 6 cups or 3 cans)

•

1 (19 ounce) can black beans, rinsed and drained

•

1/2 cup chopped fresh cilantro

•

2 teaspoons fine cornmeal

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes