Shelly's Recipe

MEXICAN PORK STEW

Category: Stews

2 tbsp olive oil
2 pounds pork, cut into one-inch chunks
1 medium yellow onion, peeled and chopped roughly
6 large potatoes (Russets) peeled and chopped into one-inch chunks
1 tbsp pulverized coffee powder
Original Blend into a powder
1 tbsp chili powder (or less to taste)
Salt and pepper

Lightly coat the pork with the pulverized coffee powder. In a large heavy skillet, heat the oil then cook until brown. Remove the meat from the pan and drain. Add the potatoes and onions to the heated oil and cook until lightly browned, about five minutes.

Return the pork to the mixture, and add the cayenne, salt, and pepper. Add just enough water to cover the ingredients. Cover the pan and cook over low heat for about 30 minutes or until the broth is thickened and both the meat and potatoes are tender to the touch of a fork. Serves 4