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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 to 2 1/2 pounds thin pork chops 3 tbsp. olive oil 1 large green bell pepper, stemmed, seeded and chopped 1 large red bell pepper, stemmed, seeded and chopped 1 large white onion, peeled and chopped 2 jalapeno peppers, stemmed, seeded and chopped 3 cloves garlic, peeled and crushed 1/2 cup chili powder 1 tbsp. ground cumin 1 tsp. salt 1/2 tsp. pepper three 15 ounce cans black beans, rinsed and drained 28 ounce can chopped tomatoes with juices 1 cup shredded sharp Cheddar cheese 1 cup sour cream
Directions
Trim the meat off the bone of the pork chops. Cut meat into 1/2 inch cubes. Heat oil in a pot over medium heat. Add red and green bell peppers, onion, jalapenos and garlic. Cook about 10 minutes until vegetables are tender, stirring frequently. Add the pork cubes and cook about 5 minutes until browned, stirring frequently. Add chili powder, cumin, salt and pepper and cook 1 minute, stirring constantly. Stir in black beans and tomatoes with juices. Reduce heat to low. Cover and simmer stew 75 minutes, stirring occasionally and adding water if stew becomes too dry. Ladle stew into bowls and garnish with Cheddar and dollops of sour cream. Serve stew immediately.
Serves 6 to 8.
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