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Pork Stew Southern Style
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| Makes: 8-10 servings Ingredients | |
| 2-1/2lbs. | boneless pork loin, (cut into 1-1/2inch cubes) |
| 2Tbsp | olive oil |
| 1 cup | chopped onions |
| 3 | garlic cloves, minced |
| 2 cups | water |
| 1 28oz. can | stewed tomatoes |
| 1 14.5oz. can | diced tomatoes with green chiles |
| 7 medium sized | red potatoes, peeled and cut into 1inch cubes |
| 1Tbsp | cilantro, (fresh or dried) |
| 2tsp | dried oregano |
| 1-1/2tsp | fennel seed |
| 2tsp | ground cumin |
| 1tsp | salt |
| 1/4tsp | black pepper |
| 1 15oz. can | red beans, drained |
| 8oz. | frozen sliced okra, (1/2 of a 16oz. bag) |
Directions
1.) In a soup kettle or Dutch oven, brown pork in olive oil over medium heat on all sides. Add onion and garlic; sauté for about 5 minutes. Drain. Add water, tomatoes, potatoes, and seasonings; bring to a boil, reduce heat and cover and simmer for about 45 minutes to an hour. Add beans and okra and cook for 30 minutes or until the meat and vegetables are tender.
NOTE: Tastes good served over corn bread.
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