The Recipe
Mexican Stew Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. —Mickey Terry
INGREDIENTS
- 1 pound boneless pork loin roast, cut into 3/4-inch cubes
- 3 teaspoons California Olive Ranch® Olive Oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 1-1/2 cups water
- 1 tablespoon chili powder
- 2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (6 ounces) tomato paste
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 teaspoons minced fresh cilantro
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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