Salsa Verde Pork & Pepper Stew

This slow-cooking stew will fill your house with wonderful aromas while
you tend to other things - it practically cooks itself.

Salsa Verde Pork & Pepper Stew
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 5 hr.

2 lb. boneless pork shoulder, cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tbsp. vegetable oil
1 jar (16 ounces) Pace(R) Salsa Verde
2 large red and/or green peppers, diced (about 2 cups)
3 large carrots, thickly sliced (about 1 1/2 cups)
Chopped fresh cilantro leaves
Hot cooked rice

Directions:
Coat the pork with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork
and cook in 2 batches until it's well browned, stirring often.
Stir the pork, salsa, peppers and carrots in a 6-quart slow cooker.
Cover and cook on HIGH for 4 to 5 hours or until the pork is
fork-tender. Sprinkle with the cilantro and serve with the rice.
 Serving Suggestion: Serve with a yellow rice blend and a tossed green
salad. For dessert serve baked apples with cinnamon sugar topping.
 Tip : Braised dishes like this one are perfect for cooking less
expensive cuts of meat. The long, slow cook time lets the flavors
develop and tenderizes the meat.

Kitchen Clip:
If your family doesn't care for cilantro, you can substitute an equal
amount of parsley.
Received on Tue Dec 9 15:51:35 2008