Title: Texmex Pork Stew
Categories: Entree Crockpot
Yield: 4 Servings
| 1 1/2 | lb | Boneless pork shoulder |
| 1 | c | Stock |
| 3/4 | c | Onions; chopped |
| 1/2 | tb | Garlic cloves; crushed ----this variation----- |
| 16 | oz | Corn; not thawed |
| 15 | oz | Black beans; canned; drained |
| 4 | oz | Green chiles; chopped |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Oregano leaves |
| 8 | oz | Tomato sauce |
| 1 | tb | Flour |
You may substitute lamb shoulder or beef chuck for the pork. Use beef stock
for beef, chicken stock for pork or lamb.
Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all
ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer
2-1/2 hours, until meat is tender. Crockpot directions: pile all
ingredients into crockpot and cook all day on LOW. When done: skim off and
discard fat.
It takes less than 8 minutes to assemble this stew. Then you can pay it
little or no attention as it simmers for about 2-1/2 hours. Make multiples
of the basic stew, then divide stew into 4-serving portions; refrigerate or
in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw
in microwave-safe container on defrost or in refrigerator for 24 hours.
To assemble: bring basic stew, vegetables, and herbs to boil in 3-qt pot
over medium-high heat. Meanwhile, whisk tomato sauce with flour until
blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring
occasionally, until gravy is slightly thickened.
This especially easy stew is also good made with beef. Because it's
prepared with pantry staples, it's perfect when you don't have time to
shop or chop.
Nutritional information per serving: 469 calories, 42 g protein, 44 g
carbohydrate, 15 g fat, 29% of calories from fat, 114 mg cholesterol, 1396
mg sodium. Exchanges: 2 starch/bread, 1 vegetable, 5 lean meat MM tyops by
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
Luscious echoes