This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor infused broth, green chiles and fresh cilantro. It’s a mouthwatering stew that simply can’t be beat!
cost per recipe: $9.89
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon kosher salt
teaspoon ground black pepper
pounds boneless pork shoulder, cut into 1 " pieces
tablespoons olive oil
large onion, chopped (about 1 cup)
medium green pepper, cut into 1 " pieces
fresh poblano chile, seeded and cut into 1 " pieces (about 1 cup)
jalapeño pepper, seeded and chopped (about 2 tbsp.)
teaspoon dried oregano leaves, crushed
cloves garlic, minced
cups Swanson® Swanson® Mexican Tortilla Flavor Infused Broth
can (4.5 ounce) green chiles, undrained
cup chopped fresh cilantro
cup sour cream
STIR flour, salt and black pepper in bowl. Add pork and toss to coat.
HEAT 1 tbsp. oil in 4-qt. saucepan over medium-high heat. Add pork to saucepan in batches and cook until well browned. Remove pork from saucepan.
REDUCE heat to medium. Heat remaining oil in saucepan. Add onion, green peppers, poblano chile, jalapeño peppers and oregano and cook 5 min. or until vegetables are tender, stirring occasionally. Add garlic and cook and stir 1 min.
STIR broth, green chiles and cilantro in saucepan. Return pork to saucepan. Reduce heat to medium-low. Cook, uncovered, 1 hr. or until pork is fork-tender. Serve with sour cream and additional fresh cilantro.