Make Ahead Southwestern Pork Stew

Make Ahead Southwestern Pork Stew

4 teaspoons olive oil, divided
1 pound lean stewing pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 can (28 ounce/796mL) tomatoes, including juice, chopped
2 bell peppers (assorted colors), cubed
2 cups frozen corn kernels
1 cab (19 ounce/5540mL) kidney beans or black beans, drained and rinsed
Chopped cilantro (optional)

In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown pork in batches. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt and hot pepper flakes; cook, stirring, for 2 minutes or until softened. Sprinkle with flour; stir in stock and tomatoes with juice. Bring to a boil, stirring until thickened. Return pork and accumulated juices to pan; reduce heat, cover and simmer for 1 hour or until meat is tender. Add bell peppers, corn and kidney beans; simmer, covered, for 15 minutes or until vegetables are tender. Garnish with chopped cilantro, if desired.

Variation: Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with the kidney beans.

Serves 6

Source: 300 Best Comfort Food Recipes by Johanna Burkhard, 2002 via The All_Around_Cooking mailer on yahoogroups. com