Spicy Pork Stew
Here's a one-pot meal that's full of slow-simmered flavor but doesn’t take all day to make.
6 SERVINGS
1-tablespoon vegetable oil
21/4 pounds pork shoulder or boneless country-style spareribs, cut into 1-inch cubes
1 large onion, chopped
6 large garlic doves, chopped
1½-tablespoons chopped jalapeno chili
2 141/2-ounce cans Mexican-style stewed tomatoes
1-tablespoon ground cumin
1-tablespoon dried oregano
2 15-ounce cans Kidney beans, rinsed, drained
Heat oil in heavy large Dutch oven over high heat. Season pork with salt and pepper. Add pork to pot and sauté until no longer pink, about 10 minutes. Add onion, garlic and jalapeno and cook 5 minutes. Add tomatoes with their liquids, cumin and oregano. Cover pot, reduce heat to medium-low and simmer until pork is tender, about 1 hour. Mix beans into stew and simmer until heated through, about 10 minutes. Season with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate. Re-warm before serving.)
6 SERVINGS
1-tablespoon vegetable oil
21/4 pounds pork shoulder or boneless country-style spareribs, cut into 1-inch cubes
1 large onion, chopped
6 large garlic doves, chopped
1½-tablespoons chopped jalapeno chili
2 141/2-ounce cans Mexican-style stewed tomatoes
1-tablespoon ground cumin
1-tablespoon dried oregano
2 15-ounce cans Kidney beans, rinsed, drained
Heat oil in heavy large Dutch oven over high heat. Season pork with salt and pepper. Add pork to pot and sauté until no longer pink, about 10 minutes. Add onion, garlic and jalapeno and cook 5 minutes. Add tomatoes with their liquids, cumin and oregano. Cover pot, reduce heat to medium-low and simmer until pork is tender, about 1 hour. Mix beans into stew and simmer until heated through, about 10 minutes. Season with salt and pepper.
(Can be prepared 1 day ahead. Refrigerate. Re-warm before serving.)
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