Prep 30 mins
Cook 1 min
This recipe is from the Chilean countryside and showcases the bounty that Chile has to offer.
- 1 tablespoon vegetable oil
- 1 1⁄2 lbs boneless pork shoulder, cut into 1/2 inch pieces
- 2 cups onions, chopped
- 2 cups green bell peppers, rough chopped
- 3⁄4 cup carrot, chopped
- 3⁄4 cup celery, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon paprika
- 1 bay leaf
- 1⁄2 teaspoon ground cumin
- 2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
- 1 1⁄2 cups fresh corn kernels or 1 1⁄2 cups frozen corn kernels
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 (15 ounce) can small white beans, drained and rinsed
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, finely minced (optional)
- 1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)
- Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.
- Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.
- Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.
- Remove bay leaf; add beans, salt and pepper. Heat through and serve.