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Pecos Red Stew

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20 minutes prep, 75 minutes cook


2 pound boneless pork shoulder, OR sirloin, cut into 1-inch cubes
2 tablespoons vegetable oil
2 cups onion, chopped
1 cup green bell pepper, chopped
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
4 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon red pepper flakes, crushed
2 14 1/2 ounce cans chicken broth
2 cups potatoes, peeled, cubed (1-inch)
2 cups corn, fresh OR frozen
1 16 oz-can garbanzo beans, drained

Cooking Directions:

Heat oil in Dutch oven. Brown pork over medium-high heat. Stir in onions, green pepper, garlic, cilantro, chili powder, oregano, salt, red pepper and chicken broth. Cover; cook over medium-low heat for 45-55 minutes or until pork is tender. Add potatoes, corn and beans. Cover; cook 15-20 minutes longer.

Serves 8.

Serving Suggestions:

Richly flavored and colored with crushed red pepper and chili powder, this is a robust Texas-style stew featuring pork and vegetables. It's great with corn bread and a combo of sliced oranges and pineapple.


Calories: 370
Protein: 30 grams
Fat: 13 grams
Sodium: 1190 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 3 grams
Carbohydrates: 34 grams
Fiber: 7 grams

This recipe provided courtesy of

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