Cajun Pork Stew

Cajun Pork Stew

9 oz pork tenderloin, cut into bite size pieces

¼ cup flour

1 tsp Old Bay seasoning (garlic & herb)

½ tsp ground black pepper

¼ tsp cayenne pepper

1 tsp Creole seasoning

1 tbsp canola oil

3 cloves garlic, minced *

1 onion, diced

1 stalk celery, finely chopped

1 can chicken broth

1 can diced tomatoes and green chilies

¾ cup frozen corn

2 cups kidney beans, drained and rinsed

3 medium potatoes, peeled and diced

½ tsp rosemary leaves, crushed

Kosher salt

Combine flour, seasonings and peppers in zip lock bag.  Add pork and shake to coat well.

Heat oil in Dutch oven; add pork, garlic, onions and celery.  Cook until pork is golden brown and vegetables are tender.

Carefully pour in chicken broth.  Add potatoes and rosemary; bring to a boil.  Cover and reduce heat to simmer for 30-45 minutes.

Add corn, beans and tomatoes.  Sprinkle with kosher salt and simmer 30 minutes longer.  If desired thickness is not achieved, combine 1 tablespoon of cornstarch with one tablespoon of water and add to stew during the last ten minutes of cooking.

Serve with dollop of sour cream.

• I do not have a garlic press however I do have a meat mallet.  I put the garlic in a zip lock bag and use the meat mallet a couple of whams and voila … minced garlic.  Also if you are using a lot of garlic cloves, peeling is tedious.  Add the garlic cloves to boiling water for 30 seconds, drain, let cool and skins slip right off.

© Crackerberries 2013