Mexican Pork Stew 2 Recipe

  • 2 pounds pork sirloin end roast, boneless - cut into 3/4 inch cubes
  • 4 tablespoons vegetable oil, divided
  • 2 onions, chopped (medium)
  • 4 stalks celery, chopped
  • 1 Jalapeno Pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 2 cans tomato paste (6 ounce cans)
  • 2 cans kidney beans, rinsed & drained (16 ounce cans)
  • 2 cans pinto beans, rinsed & drained (15 ounce cans)
  • 2 cans diced tomatoes, undrained (14 1/2 ounce cans)
In a large soup pot over medium-high heat, brown meat on all sides in 2 teaspoons olive oil; drain. Remove meat and keep warm. In the same pan, sauté the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in water, chicken broth, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer 30 minutes.

Stir in the tomato paste, beans and tomatoes. Return to boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through.

Serves 10

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