Recipe: Tex-Mex Pork Stew
- BASIC STEW- 1 1/2 pounds Boneless pork shoulder
- 1 cup Stock
- 3/4 cup Onions — chopped
- 1/2 tablespoon Garlic cloves — crushed
- THIS VARIATION- 16 ounces Corn — NOT thawed
- 15 ounces Black beans; canned — drained
- 4 ounces Green chiles — chopped
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Oregano leaves
- 8 ounces Tomato sauce
- 1 tablespoon 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.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Mexican