|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | pounds | Pork, fresh, loin, sirloin, cut into stew meat | 1 | tablespoon | olive oil, extra virgin | 4 | cups | low sodium chicken broth (10.5 ounce can) | 1 1/2 | cups | Rotel - tomatoes, red, ripe, canned, Mexican (1.5 cups per can) | 2 | cans (12 oz) yields | Canned Corn | 16 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 3 | stalks medium (7-1/2" - 8" long) | celery, diced | 1/2 | teaspoon | Spices, ground cumin | 1 | teaspoon | marjoram | 1 | teaspoon | salt, to taste | 1 | teaspoon | black pepper, freshly ground to taste | 1 | teaspoon | garlic powder, your preference | 3 | tablespoons | all-purpose flour | 5 | medium (2-1/4" to 3-1/4" dia.) | potatoes - Red, leave skin on |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Brown pork in skillet, season lightly with salt, pepper, galic powder. | | 2 | Transfer pork to large stock pot. Add chicken broth and simmer for 1 hour. | | 3 | Add corn, celery, potatoes, Rotel tomatoes, chiles, cumin, marjoram (and salt, optional). | | 4 | Bring to a boil, then reduce heat and simmer on low for 1 hour. | | 5 | Mix flour with 1/2 cup water and stir into stew. Bring to a boil, stir constantly until slightly thickened. |
|
