World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 tbsp olive oil
2 lb boneless, lean pork, cut in 1-inch cubes
1 large onion, diced
2 large garlic cloves, pressed
2 (28 oz) cans tomatoes, mashed
1/2 cup tomato salsa
3 tbsp minced jalapeño peppers, fresh or pickled
1/4 cup minced fresh parsley
2 tsp ground cumin
1 tsp oregano
1 tsp dried thyme
1/4 tsp crushed red pepper
2 cups chicken stock (canned or homemade)
5 large potatoes, peeled and diced
sour cream, to garnish

Directions

1. Heat oil in 6-qt stockpot and brown meat. Remove meat from pot and season with salt and pepper, to taste.
2. Add more oil to the pot, if necessary, then sauté onion and garlic until onions are translucent.
3. Add tomatoes, salsa, jalapenos, parsley, cumin, oregano, thyme, crushed red pepper and chicken stock. Bring to a boil, cover and reduce heat. Simmer for 2 hours. Adjust seasonings if necessary.
4. Add potatoes and simmer until potatoes are cooked through, about 3 minutes.
5. Serve in bowls with a dollop of sour cream on top.

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