Southwestern style stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless pork, in 1 cubes |
| 1 | tablespoon | Vegetable oil |
| 1 | large | Onion, diced |
| ½ | teaspoon | Garlic powder with parsley |
| 1 | pack | Taco seasoning |
| 3 | eaches | 15 oz. cans whole tomatoes, |
| 1 | Undrained & cut up | |
| ½ | cup | Beef broth |
| 15 | ounces | Can pinto beans, drained |
| 7 | ounces | Can corn, drained |
| 7 | ounces | Can diced green chilies |
| 1 | Black olives, sliced | |
| 1 | Fresh cilantro to taste | |
| 1 | Sour cream | |
Directions
In a large skillet, heat oil. Brown pork 5 minutes, drain off excess liquid. Add onion and garlic powder with parsley and brown 2 to 3 min longer. Add all remaining ingredients and blend well. Bring to a boil. Reduce heat and simmer 25 minutes. Garnish with black olives, cilantro and sour cream. Submitted By KOUNTRY COOK #1 @1912232* On 01-16-94 (1854)
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