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Ingredients
1/4 cup all-purpose
flour
1 teaspoon seasoned salt
1/4 teaspoon black
pepper
2 lbs. pork shoulder
(also called pork butt)
1/4 cup oil
1 14 1/2-oz. can chicken
broth
1 14 1/2-oz. can stewed
tomatoes
2 8-oz. cans tomato
sauce
2 crushed large garlic
cloves
1 tablespoon oregano
1 teaspoon salt
1 teaspoon cumin
2 teaspoons chili powder
1 large onion
2 large carrots
2 ears corn (yellow or
white)
1 15-oz. can garbanzo
beans with liquid
Directions
Trim off unwanted fat
from pork, then cut into generous bite-size pieces.
In a small mixing bowl, whisk together flour,
seasoned salt and pepper. Add pork chunks to a large
mixing bowl. Coat with flour mixture by adding a
little flour mixture at a time while moving the pork
pieces around.
Heat oil in a Dutch oven
(or large soup pot). When oil is hot, add pork and
cook on medium-high until browned, stirring
occasionally.
Add chicken broth,
stewed tomatoes, tomato sauce, garlic, oregano,
salt, cumin and chili powder to pork. Cut onion into
8 wedges and add to stew. Heat stew to boiling, then
reduce heat. Cover and simmer on a gentle boil for 1
1/2 hours, or until meat is almost tender.
Cut carrots and corn
into 1-inch pieces (or if preferred, you can slice
the corn kernels off the cobs before adding it to
the stew.) Add carrots, corn and garbanzo beans
(with the liquid) to stew. Heat to boiling again,
then reduce heat to low. Cover again and simmer on a
gentle boil for 30 minutes or until meat and
vegetables are tender. |
