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Southwestern - Stew -  Pork Stew With Tomatillos Post by :vall74 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3417

Click below to download : Southwestern - Stew - Pork Stew With Tomatillos (Format : PDF)

Southwestern - Stew - Pork Stew With Tomatillos

2 lbs. pork, cut in 1 1/2 inch cubes
8 small red potatoes, diced
1 (16 ounce) can black beans
1 (10 ounce) can Rotel tomatoes with green chilies
2 T garlic, chopped
1 lb. tomatillos, husked, cored and sliced
2 medium onions, halved and sliced
1 bullion cube, dissolved in 1 cup water
salt and pepper (green peppercorns are good)
2 heaping t ground cumin
1/2 t dried chipotle chilies
1 t dried oregano
2 t dried cilantro

Layer all ingredients in crockpot. Stir to combine. Cook on low for 7-9 hours. Serve with rice and grated cheese and/or sour cream.
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2 Tbsp oil 1 sm onion, chopped 2-3 cloves garlic, sliced 1/2 tsp black pepper 1/2 tsp ground cumin 1/2 tsp ground cloves 1/2 tsp ground cayenne pepper (optional) 1 1/2 lbs pork shoulder, roasted, then cut into 1" cubes (after it has been cooked 3 cups chicken broth 1 cup chopped green chile 2 jalapenos, chopped (optional) 3 cups cooked posole or 3 cups canned hominy Heat oil until hot, saute onion until it begins to brown a little. Add the garlic, black pepper, cumin, cloves, and cayenne, stir and cook 1 minute to ripen and toast. Add in the

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3 pounds boneless beef round or chuck cut into 1 inch pieces 2 tablespoons vegetable oil 1/2 teaspoon salt 1 cup thick and chunky salsa (mild or medium hot) 1 cup beef broth 1 cup medium zucchini, cut lengthwise in half and crosswise into 3/4 inch pieces 1 can (15 ounces) black beans, rinsed and drained 1/2 cup frozen corn 2 tablespoons cornstarch dissolved in 3 tablespoons water Garnishes (see below) Heat oil in Dutch oven over medium high heat. When fat is sizzling, add half of beef and brown evenly; repeat with remaining meat. Pour off drippings