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Pecos Red Stew

2 lb Boneless pork sirloin; 1 1/2" cubes
1 1/2 tb Canola oil
2 c Chopped onions
1 c Chopped green bell pepper
2 Cloves garlic; minced
1/4 c Chopped fresh cilantro
3 tb Chili powder; or up to 4 tbsp
2 ts Dried oregano; leaves
1 ts Salt
1/2 ts Crushed red pepper
29 oz Chicken broth; 2-14 oz cans
3 c Potatoes; peeled,1" cubes
2 c Frozen corn kernels; or fresh
16 oz Garbanzo beans; canned, drained


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



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