Mexican Pork Stew

• Gluten free

• Meat

  • 8 oz Kielbasa sausage
  • 1 lb Pork shoulder

• Produce

  • 1/4 cup Cilantro, fresh
  • 3 cloves Garlic
  • 4 Green onions
  • 1 Jalapeno pepper
  • 1 28 oz can Kidney beans or pinto beans, white
  • 1 Lime, wedges
  • 1 Onion, medium
  • 1 28 oz can Tomatoes

• Canned Goods

  • 2 cups Beef broth or chicken broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tbsp Chili powder, mild
  • 1 tbsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on jocooks.com

Description

Directions

• In a large Dutch oven heavy pot, heat the olive oil over medium-high heat. Add the pork and sausage and brown to render some of the fat from the meat, for about 5 to 7 minutes. Drain the fat, if preferred.
• Add the onion, garlic, jalapeno pepper to the pot. Stir in the spices then add the diced tomatoes, beans and broth. Stir then cover and cook on medium-low for about 25 minutes.
• Garnish with green onions and cilantro and serve with lime wedges.

Nutrition