Guest Author - Vannie Ryanes
Baja pork stew has the taste of Mexico. Delicious served over hot rice or yellow corn bread.
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*
Green onion, finely sliced
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.
*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