Shelly's Recipe

SOUTHWESTERN PORK STEW

Category: Stews

1 lb boneless pork, trimmed and cut into 3/4-inch cubes
1-1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp cayenne pepper
2 tsp canola oil
2 medium green peppers, cut into 3/4-inch pieces
2 small onions, quartered
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 can (14-1/2 oz) Mexican-style stewed tomatoes
1-1/2 cups V8 juice
1/2 cup water
1 (10 oz) pkg frozen whole kernel corn
Minced fresh cilantro, optional

In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat.

In a Dutch oven over medium heat, brown pork in oil; drain. Add the green peppers, onions and garlic; saute for 3 minutes or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8 and water. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired. Serves 6-8