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Ingredients
2 Pounds lean boneless pork loin, cut into 1/2" cubes
1 Teaspoon vegetable oil
2 Garlic cloves, minced
1 Large onion, diced
2 (15 oz) Cans hominy, drained
2 (16 oz) cans navy beans, drained
1 (10 oz) Can tomatoes and chilies
3 (4 oz) Cans diced green challis, drained
1 Tablespoon ground cumin
1 Tablespoon ground black pepper
2 Tablespoons chili powder
2 Teaspoons dried oregano
Salt to taste
Chopped cilantro for garnish
Instructions
In a large Dutch oven or deep skillet with lid, brown pork cubes, onion and garlic in oil over medium-high heat. Add remaining ingredients except salt and parsley; cover and simmer one hour. Taste and adjust seasonings for salt. Serve hot garnished with cilantro. This stew reheats well; cover and refrigerate for up to three days; freeze for longer storage.