Southwestern Pork Stew
|Boneless pork||1 Pound, trimmed and cut into 3/4-inch cubes|
|Ground cumin||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Cooking oil||2 Teaspoon|
|Green peppers||2 Medium, cut into 3/4-inch pieces|
|Onions||2 Small, quartered|
|Garlic||2 Clove (10 gm), minced|
|Potatoes||2 Medium, peeled and cubed|
|Canned mexican stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Frozen whole kernel corn||10 Ounce (1 Package)|
In a large resealable plastic bag, combine pork, cumin, salt and cayenne; shake to coat evenly.
In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add green peppers, onions and garlic; saute for 3 minutes.
Add potatoes, tomatoes, V-8 and water; mix well.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender.
Garnish with cilantro or parsley if desired.