Spicy pork stew - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
2¼ pounds Pork shoulder or boneless country-style spareribs, cut into 1-inch cubes
1 large Onion, chopped
6 larges Garlic cloves, chopped
1½ tablespoon Chopped jalapeno chili
2 14 1/2-oz cans Mexican-style stewed tomatoes
1 tablespoon Ground cumin
1 tablespoon Dried oregano
2 15-oz cans kidney beans, rinsed, drained

Directions

Heat oil in heavy large Dutch oven over high heat. Season pork with salt and pepper. Add pork to pot and saute until no longer pink, about 10 minutes. Add onion, garlic and jalapeno and cook 5 minutes.

Add tomatoes with their liquids, cumin and oregano. Cover pot, reduce heat to medium-low and simmer until pork is tender, about 1 hour.

Mix beans into stew and simmer until heated through, about 10 minutes.

Season with salt and pepper. (Can be prepared 1 day ahead.

Refrigerate. Rewarm before serving.) Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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