Cajun Pork Stew
9 oz pork tenderloin, cut into bite size pieces
¼ cup flour
1 tsp Old Bay
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
