SPICY SOUTH WEST PORK STEW

SPICY SOUTH WEST PORK STEW image

Yield 8 bowls

Number Of Ingredients 20

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6 cups chicken broth
1 can diced tomatoes (puree half)
4 serrano chili peppers, seeded and chopped
1 teaspoon ground cumin (more if you like cumin, up to a tablespoon is fine)
1 tablespoon ground oregano (Mexican preferably)
1 tablespoon chipotle chili powder (regular chili powder is not as hot)
¼ teaspoon Hungarian hot paprika (cayenne pepper can be substituted)
1 tablespoon black pepper (alternately, 2 tsp coarse black pepper and 1 tsp white pepper)
2 teaspoon dry mustard
Vegetable oil as needed for sautéing
2 large onions, diced
5 garlic cloves, minced
3 lbs lean pork (tenderloin is good), cut into 1/2- to 3/4-inch cubes
1 can black beans, rinsed
1 cup frozen corn (or equivalent in canned corn)
2 cups cooked rice (whole grain is best)
2 jalapeno peppers, seeded and finely minced
2 tablespoon hot pepper sauce
2 teaspoons white vinegar
2 teaspoon salt (or to taste)

Steps:

1. In a large heavy saucepan on medium heat, add the broth, tomatoes, serrano and spices. 2. Heat oil in a large sauté pan over medium heat, sauté the onions and garlic. Add to saucepan. 3. Add more oil to the sauté pan if needed, add the pork and sauté until coloured. Remove from the pan and add to the saucepan. Deglaze the sauté pan with water or broth. 4. Bring the mixture to a boil; reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally. 5. Add beans, corn, and rice. Add the jalapenos, hot pepper sauce, vinegar, salt. 6. Cook, covered, at a simmer for about 20 minutes or until the beans, corn, and rice are warmed through. NOTE: This also works well in a slow cooker on high for 3-4 hours or low for 6-8 hours. Only add last 7 ingredients about 30 minutes before serving.