- 4 tsp. olive oil, divided
- 1 lb. lean stewing pork, cut into (2 cm) cubes
- 2 medium onions, chopped
- 3 cloves garlic, finely chopped
- 4 tsp. chili powder
- 1-1/2 tsp. dried oregano leaves
- 1 tsp. ground cumin
- 3/4 tsp. salt (optional)
- 1/2 tsp. hot pepper flakes
- 3 tbsp. all-purpose flour
- 2 cups low-sodium beef or chicken stock
- 1 can (796 mL) tomatoes, including juice, chopped
- 2 bell peppers (assorted colors), cubed
- 2 cups frozen corn kernels
- 1 can (540 mL) kidney beans (or black beans), drained and rinsed
- chopped cilantro (optional)
Cooking Procedures :
- In a Dutch oven or a large saucepan, heat 2 tsp. olive oil over high heat. Add pork in batches and stir-fry until lightly brown. Transfer to a clean plate.
- Add remaining oil to pan. Reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt (if using), and hot pepper flakes. Cook while stirring occasionally for 2 minutes or until onions are softened.
- Sprinkle with flour. Pour in stock and tomatoes with juice and bring to a boil, stirring until thickened. Return pork and its juices back to pan. Reduce heat. Cover and simmer for an hour or until meat is tender.
- Add bell peppers, corn and kidney beans. Let it simmer covered for about 15 minutes or until vegetables are tender.
- Remove from heat. Transfer to a serving dish and garnish with chopped cilantro, if desired. Serve hot.
- A soothing dish to serve for casual get-together. This stew requires no more preparation time than a stir-fry or one-pot dish. Cutting the meat into smaller pieces also shortens the cooking time.
- This nutritious recipe is an excellent source of 8 vitamins and 3 minerals.
- Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with kidney beans.