Mexican Pork Stew

1.25 - 1.5 lbs. lean pork, cut into 1/2 inch cubes (I use pork tenderloin or boneless pork chops)
olive oil

2 banana peppers, seeds removed, sliced thin lengthwise, then in 1/2 again
2 jalapeno peppers, seeds removed, sliced thin lengthwise
2 cloves garlic, minced
1 bunch green onions (5 or 6), sliced

1 can diced tomatoes
1 - 16 oz. can tomato sauce
1/ 4 c. fresh cilantro, chopped
1/2 tsp. ground cumin
fresh ground pepper, to taste

1 lb. small red potatoes, scrubbed & cut into quarters
1. c. frozen corn
(optional: 1 can black beans, rinsed & drained)


Heat 2 TBS oil in large skillet; add pork and cook until golden on the outside (& no longer pink in the center), stirring often. Stir in peppers, garlic & onion; cook an additional 4 minutes, stirring often. Add tomatoes, tomato sauce & seasonings; bring to a simmer. Stir in potatoes, corn & black beans. Reduce heat to low simmer & cook for 1.5 hours, stirring occasionally, adding a bit of water if necessary.

Serving options abound with this one! It is great on its own, over Mexican Rice, or used for Pork Tacos*. I am going to try a batch of Cilantro Lime Quinoa this week & will post the recipe if it works out.

*For Pork Tacos, use a slotted spoon to plunk a good 1/4 c. in a warm tortilla. Top with a little shredded lettuce if desired, & serve with Mexican Rice & Smashed Beans (see recipes).