Southwest Pork and Olive Stew
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon salt
- 4 tablespoons flour
- 2 pounds cubed pork shoulder
- 2 (10-ounce) cans green enchilada sauce
- 2 cups chicken broth
- 8 potatoes, peeled and cubed
- 16 baby carrots
- 2 poblano peppers, seeded and diced
- 1/4 cup chopped cilantro
- 1 1/2 cups whole California Ripe Black Olives
- 1/4 cup freshly squeezed lime juice
Temperature: ° F
Instructions
Heat olive oil in a large pot or dutch oven on medium setting. Mix cumin, salt, and flour in a large bowl. Toss pork cubes in flour mixture, then place in pot and brown, stirring occasionally.. Stir in enchilada sauce and chicken broth. Cover the pot and simmer for 1 hour. Add potatoes, carrots, poblanos, and olives, and simmer for 30 minutes more, or until potatoes are tender. Uncover pot, and stir in cilantro and lime juice. Cook for 2 more minutes, then remove from heat. Dust stew with cilantro sprigs and a twist of lime.
Makes about 8 servings.
Instructions
Heat olive oil in a large pot or dutch oven on medium setting. Mix cumin, salt, and flour in a large bowl. Toss pork cubes in flour mixture, then place in pot and brown, stirring occasionally.. Stir in enchilada sauce and chicken broth. Cover the pot and simmer for 1 hour. Add potatoes, carrots, poblanos, and olives, and simmer for 30 minutes more, or until potatoes are tender. Uncover pot, and stir in cilantro and lime juice. Cook for 2 more minutes, then remove from heat. Dust stew with cilantro sprigs and a twist of lime.
Makes about 8 servings.
