Pork Chili Stew Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Soup and Stew Recipes

Pork Chili Stew

Off-the-shelf ingredients make this crowd-pleasing dish a snap to prepare. Serve with your favorite taco toppings, and let guests help themselves.

Southern Living NOVEMBER 2008

Yield: Makes 6 servings
Cook time:45 Minutes
Prep time:10 Minutes

Ingredients

1/2 cup all-purpose flour
3 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons canola oil

1 large onion, diced
4 garlic cloves, minced
2 (16-oz.) cans kidney beans, undrained
2 (16-oz.) cans whole kernel white corn, drained
2 (10-oz.) cans diced tomatoes and green chiles with lime juice and cilantro, undrained
2 (4.5-oz.) cans chopped green chiles, undrained

Preparation

1. Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.

2. Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.

3. Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes.

Go to full version of

Pork Chili Stew recipe