Chili Verde Stew


  • ½ teaspoon(s) ground cumin
  • 1 jalapeno pepper, seeded and chopped (small)
  • ¾ pound(s) boneless pork roast, cut into 1 inch cubes
  • 1 tablespoon(s) Canola Oil
  • ¼ cup(s) chopped green pepper
  • ¼ cup(s) chopped onion
  • ¼ cup(s) dry red wine or beef broth
  • + 7 more ingredients
    • 1 cup(s) diced canned tomatoes, undrained
    • ½ cup(s) Salsa
    • 2 tablespoon(s) canned chopped green chilis, divided
    • ¼ teaspoon(s) minced garlic
    • ¼ teaspoon(s) sugar
    • 2 tablespoon(s) minced fresh parsley
    • dash ground cloves

In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, sauté the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 T chilis, cumin, sugar and cloves. Cover and cook o...

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