Summer Pork Stew With Tomatoes And Corn
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons lard or vegetable oil
- 1½pounds boneless pork for stewing, in ½-inch cubes
- Salt and freshly ground black pepper
- 3medium onions, halved and sliced thin
- 1large clove garlic, minced
- 1teaspoon ground cumin
- 2teaspoons dried oregano
- 2pounds ripe tomatoes, peeled and coarsely chopped
- 1½cups fresh corn kernels, from 3 to 4 ears
- 1tablespoon minced flat-leaf parsley
- 2tablespoons minced cilantro
- 1Serrano or jalapeno chili, seeded and finely chopped, or to taste
Nutritional analysis per serving (4 servings)
503 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 41 grams protein; 1187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat lard or oil over high heat in large, heavy saucepan or Dutch oven. Add pork, and cook, stirring occasionally, until browned on all sides, about 10 minutes. Season with salt and pepper.
- Step 2
Reduce heat to low, add onions, and cook, stirring occasionally, until softened but not browned, for 8 minutes. Add garlic, cumin, oregano and tomatoes with their juice. Simmer partly covered until pork is tender, about 45 minutes.
- Step 3
Add corn, and simmer for 15 minutes. Taste for seasonings. Serve sprinkled with parsley, cilantro and chili.
Private Notes
Comments
Really nice, but I doubled the serranos, cumin and garlic, and didn't used as many tomatoes (was cooking with whatever I had at home and I like spicy food), and added Cubanelles. Tasted great with rice and beans :)
had just 2 tomatoes and one ear of corn, so added a diced zucchini and a can of rotel to eke it out--still very fresh tasting and the flavor of the corn still popped against the other flavors
I’ve made this twice and both times loved it. The second time I used shredded pork that I had previously cooked. I had reserved a piece of the pork butt fat to sauté the onions. It’s a great way to use fresh farm produce in the summer.
This was great ! Used frozen corn as timesaver. Fresh tomato from garden. Recommend this recipe