In the last week on Recipes That Worked, I’ve written about Chicken Meatball and Escarole Soup and Sweet-and-Sour Shrimp, both terrific family-friendly dishes that can be prepared in little time, but with no sacrifice in flavor.
Today I’m writing about Quick Pork & Chile Stew (click for the recipe) from Eating Well magazine, another recipe that was no sweat to make but was delicious, flavorful and comforting. If the directions are followed, the pork will be moist and tender.
Stews are one of the hardest things for which to obtain good, rich flavor in a short time and with little effort, so when a stew recipe can accomplish that, it’s definitely a keeper.
Although the stew is unmistakably Tex-Mex in flavor, it’s still a family-friendly, especially if you substitute green bell peppers for poblanos as the recipe introduction suggests, and don’t use the optional cayenne pepper. (We used green peppers and just a pinch of cayenne).
Cubed pork tenderloin is cooked in olive oil in a saucepan (we used a large soup pot), then transferred with any juice to a bowl.
Onion, poblanos or green bell peppers and garlic are cooked in the pan, then cubed potato, store-bought chicken broth, cumin, oregano, salt and optional cayenne are added and the stew is left to simmer for about 10 minutes.
The pork is returned to the stew, which is then simmered for a few minutes more. Fresh lime juice is stirred in before serving.
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