Mexican Winter Stew

1 lb boneless pork loin, cut into 1 inch pieces
2 TBSP olive oil
1/4 c. dried onions
1 pasilla pepper, finely chopped
1 red bell pepper, finely chopped
2 tsp unsweetened cocoa
2 TBSP lime juice
1 TBSP brown sugar
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
1 14oz can chicken broth
1 15oz can pumpkin
1/4 c. whipping cream
Fresh cilantro

In a large pot, heat oil over medium heat. Add pork and cook until done. While the pork is cooking, place half of the pasilla pepper and half of the bell pepper in a blender with 3 TBSP of chicken broth. Blend until chopped well. (I did this because my kids like the taste of peppers, but don’t like seeing them in their food. I did add the other half that was chopped though to add color to the stew.) Once the pork is cooked, add onion, pasilla pepper, and bell pepper, including the blended mixture. Cook for about 5 minutes or until tender. Once tender, stir in cocoa, cumin, coriander, garlic powder, cinnamon, cayenne, brown sugar and lime juice. When this has been mixed in, add broth and 1/2 cup of water. Bring to a boil, then reduce to a simmer. Simmer, covered for 30 minutes. Next, stir in pumpkin, cream and salt & pepper to taste. Bring to a boil, then simmer for 5-10 minutes. Place stew in bowls, top with cilantro and serve with tortillas on the side.


1 Comment

  1. Pingback: Fall is in the Air (What Should You Be Eating) | Elite Health Coaching

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