Title: Southwestern Style Stew
Categories: Ethnic Soup
Yield: 8 Servings
| 1 | lb | Boneless pork, in 1 cubes |
| 1 | tb | Vegetable oil |
| 1 | lg | Onion, diced |
| 1/2 | ts | Garlic powder with parsley |
| 1 | pk | Taco seasoning |
| 3 | | 15 oz. cans whole tomatoes, |
| 1 | | Undrained & cut up |
| 1/2 | c | Beef broth |
| 15 | oz | Can pinto beans, drained |
| 7 | oz | Can corn, drained |
| 7 | oz | Can diced green chilies |
| 1 | | Black olives, sliced |
| 1 | | Fresh cilantro to taste |
| 1 | | Sour cream |
In a large skillet, heat oil. Brown pork 5 minutes, drain off excess
liquid. Add onion and garlic powder with parsley and brown 2 to 3 min
longer. Add all remaining ingredients and blend well. Bring to a boil.
Reduce heat and simmer 25 minutes. Garnish with black olives, cilantro and
sour cream. Submitted By KOUNTRY COOK #1 @1912232* On 01-16-94 (1854)