Ingredients
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Amount
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Measure
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Ingredient
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| pounds | Pork, fresh, loin, sirloin, cut into stew meat | | tablespoon | olive oil, extra virgin | | cups | low sodium chicken broth (10.5 ounce can) | | cups | Rotel - tomatoes, red, ripe, canned, Mexican (1.5 cups per can) | | cans (12 oz) yields | Canned Corn | | tablespoons | Green chiles, 4 oz canned chopped with liquid | | stalks medium (7-1/2" - 8" long) | celery, diced | | teaspoon | Spices, ground cumin | | teaspoon | marjoram | | teaspoon | salt, to taste | | teaspoon | black pepper, freshly ground to taste | | teaspoon | garlic powder, your preference | | tablespoons | all-purpose flour | | medium (2-1/4" to 3-1/4" dia.) | potatoes - Red, leave skin on |
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Steps
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Sequence
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Step
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| 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. |
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