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Andes Pork Stew
Ingredients
-
1 1/4
pounds lean boneless pork, cut into 1-inch cubes
-
1
recipe Peruvian Rub (see recipe below)
-
Nonstick cooking spray
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2
cups beef, chicken, or vegetable broth
-
1
12 ounce can light beer (1-1/2 cups)
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2
tablespoons packed brown sugar
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1
medium sweet potato (about 8 ounces), peeled and cut into chunks
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2
medium carrots, coarsely chopped
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8
ounces pearl onions, peeled, or 1 small white onion, cut into bite-size pieces
-
1
small turnip or rutabaga (about 6 ounces), cut into bite-size pieces
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2
stalks celery, cut into 1/2-inch-thick slices
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1
15 ounce can hominy, rinsed and drained
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4
teaspoons snipped fresh cilantro
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4
teaspoons lemon juice
Directions
1. Place pork cubes in a resealable plastic bag; add Peruvian Rub and toss to coat. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown meat, half at a time, in hot skillet. Transfer meat to a 3-1/2- to 4-quart crockery cooker. Add broth, beer, and brown sugar, stirring to combine. Add sweet potato chunks, carrots, onions, turnip or rutabaga, and celery.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in hominy, cilantro, and lemon juice. Makes 6 servings.
Peruvian Rub
Ingredients
-
2
cloves garlic, crushed
-
1
teaspoon ground cumin
-
3/4
teaspoon salt
-
3/4
teaspoon dried oregano, crushed
-
1/2
teaspoon ground ginger
-
1/4
teaspoon cayenne pepper
-
1/4
teaspoon dried thyme, crushed
-
1/4
teaspoon ground allspice
Directions
In a small bowl, combine garlic, ground cumin, salt, dried oregano, ground ginger, cayenne pepper, dried thyme, crushed, and ground allspice.
Nutrition Facts
(Andes Pork Stew)
- Servings Per Recipe 6,
- Calories 269,
- Protein (gm) 23,
- Carbohydrate (gm) 30,
- Fat, total (gm) 4,
- Cholesterol (mg) 61,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 803,
- Percent Daily Values are based on a 2,000 calorie diet
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