1 1/4 lbs boneless pork loin, cut into 1-inch pieces
2 tsp olive oil
1 12oz package frozen corn with red pepper
1 cup mild salsa verde
3/4 cup water
1/4 cup sour cream
Cilantro
Instructions
In large self-sealing plastic bag combine flour and cumin; add
pork. Seal bag, toss to coat.
In large skillet heat olive oil over medium heat. Add pork and
any remaining flour mixture to skillet. Cook for 8 min.,
stirring occasionally, until pork is well browned.
Remove from skillet. Stir in corn, salsa verde, and water,
scraping up any browned bits. Bring to boiling. Add pork to
skillet and heat through.
Ladle into bowls. Top each serving with sour cream. Sprinkle
with cilantro and additional ground cumin
Originally Submitted
1/5/2015
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