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Baja Pork Stew Recipe

Baja pork stew has the taste of Mexico. Delicious served over hot rice or yellow corn bread.

Ingredients

2-1/2 lbs lean boned pork butt, sliced and cubed
3 gloves garlic, minced*
1-1/2 cups coarsely chopped onion
1 can 14.5 oz diced tomatoes, undrained
2 cans 4 oz. chopped green chiles
1 tbspn Cilantro flakes
1 tspn Oregano
1 tbspn olive oil
1-1/4 tspn salt
1/4 tspn Black Pepper
1/4 tspn Cumin
1 Bay Leaves
2 tbspn water*
Sour cream
Green onion, finely sliced

Cooking Directions

Heat olive oil in large skillet, add garlic to pan and cook for 2 minutes
Add meat, a few pieces, at a time and cook until lightly browned. Push meat to sides of pan; add onion and cook until onion is limp. Stir in diced tomatoes, chiles, and spices. Cover and simmer until meat is tender, about 1-1/2 hours. If desired, the broth can be thickened by combing cornstarch and water* and stirring into stew. Cook 8 more minutes and serve. If serving with rice, 4 cups of hot cooked rice will serve 8 nicely. To serve, place rice in serving bowl or plate and spoon hot stew over top.

Top with sour cream. Sprinkle sliced green onion over sour cream.

Makes 8 servings.

Hint
*If you prefer a thicker stew add 2 tbspn cornstarch to your water
*1 tbspn Watkins Garlic Liquid Spice (or any garlic liquid) can be substituted for garlic cloves

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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