Description

This is a delicious Mexican pork stew that is packed with flavors of garlic, onion, bell peppers, tomatoes as well as cumin and cloves. Serve with Mexican rice and a salad. Use any leftovers in tacos or burritos the next day. That is, if there are any!

Ingredients

• 1 T. olive oil
• 2 lb. pork, cubed into 1 inch pieces
• 3 cloves garlic, minced
• 1/2 yellow onion, diced small
• 1 red or green bell pepper, chopped small
• 1 -29 oz. can whole tomatoes
• 1/2 c. or 4 oz. green chile, roasted, peeled and chopped small, or frozen and canned would work
• 1 t. ground cumin
• 1/8 t. ground cloves
• 1/2 t. kosher salt, to taste
• 2 T. lemon juice, freshly squeezed
• 1/2 c. beef broth
• 1/4 c. fresh parsley

Steps

1. Heat oil over medium high heat, in the bottom of a large dutch oven or soup pot with a lid.
2. Brown the pork, add onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add tomatoes then crush them with your hands or a potato masher or spoon. Add remaining ingredients, except the parsley. Stir to combine.
3. Bring to a simmer, then reduce the heat to medium low. Cover and cook for about 2 hours, stirring occasionally. It should be barely simmering. After two hours, remove the lid, add the parsley.