TOMATICAN CON PULPA DE CERDO (CHILEAN SUMMER PORK STEW)

Tomatican Con Pulpa De Cerdo (Chilean Summer Pork Stew) image

Provided by Member 610488

Categories Stew

Time 31m

Yield 8 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces
2 cups onions, chopped
2 cups green bell peppers, rough chopped
3/4 cup carrot, chopped
3/4 cup celery, chopped
1 tablespoon garlic, minced
1 tablespoon paprika
1 bay leaf
1/2 teaspoon ground cumin
2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels
1 (14 ounce) can reduced-sodium chicken broth
1 (15 ounce) can small white beans, drained and rinsed
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons fresh cilantro, finely minced (optional)
1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)

Steps:

Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
Remove bay leaf; add beans, salt and pepper. Heat through and serve.

Nutrition Facts : Calories 375.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 60.4, Sodium 267.7, Carbohydrate 28.8, Fiber 6.5, Sugar 8.1, Protein 22