Recipe by Member #610488
This recipe is from the Chilean countryside and showcases the bounty that Chile has to offer.
- 14.79 ml vegetable oil
- 680.38 g boneless pork shoulder, cut into 1/2 inch pieces
- 473.18 ml onions, chopped
- 473.18 ml green bell peppers, rough chopped
- 177.44 ml carrot, chopped
- 177.44 ml celery, chopped
- 14.79 ml garlic, minced
- 14.79 ml paprika
- 1 bay leaf
- 2.46 ml ground cumin
- 2 (822.13 g) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)
- 354.88 ml fresh corn kernels or 354.88 ml frozen corn kernels
- 396.89 g can reduced-sodium chicken broth
- 425.24 g can small white beans, drained and rinsed
- 3.69 ml kosher salt
- 1.23 ml ground black pepper
- 29.58 ml fresh cilantro, finely minced (optional)
- 1 serrano peppers (optional) or 1 jalapeno, seeded and finely chopped (optional)
Directions See How It's Made
- 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.