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Pecos Red Stew Recipe

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This recipe for Pecos Red Stew, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds boneless pork shoulder or sirloin, cut into 1-inch cubes 2 tablespoons vegetable oil
2 cups chopped onion 1 cup chopped green bell pepper
2 cloves garlic, minced 1/4 cup chopped fresh cilantro
4 Tablespoons chili powder 2 teaspoons dried oregano leaves
1 teaspoon salt 1/2 teaspoon crushed red pepper
2 cans (14 1/2 oz.) chicken broth 3 cups cubed (1-inch), peeled potatoes
2 cups fresh or frozen kernel corn 1 can (16 oz.) garbanzo beans, drained

Directions:
Directions:
Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.
Serves 8.

 

 

 

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