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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A change from the ordinary beef stew. Recipe By Pam G. N.B Florida Ingredients:
1 lb boneless pork, trimmed and cut into 3/4inch cubes |
1 1/2 teaspoons cumin |
1/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
2 teaspoons vegetable oil |
2 medium green peppers, cut into 3/4inch pieces |
2 small onions, quarted |
2 garlic cloves, minced |
2 medium potatoes, peeled and cubed |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 1/2 cups v 8 juice |
1/2 cup water |
1 (10 ounce) package frozen whole kernel corn |
Directions:
1. in a large resealable plastic bag combine pork, cumin, salt and cayenne; shake to coat evenly.
2. in a large pot or dutch oven over medium heat brown pork in oil, drain.
3. add green peppers, onions, and garlic, saute for 3 minutes. add potatoes, tomatoes, V8 and water, mix well and bring to a boil.
4. reduce heat cover and simmer for 45 minutes.
5. add corn, cover and simmer for 10-15 minutes longer or until vegetables and pork are tender.
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