INGREDIENTS
4 lbs Pork Roast trimmed & cubed 1×1” 1/4” cubes
2 Sticks of butter
1 White onion chopped
2 15 oz. Cans of chicken broth
3 Cloves of garlic minced
2 Poblano seeded, chopped, coarsely
12 new potatoes, cubed into 1/2” pieces
1 29 oz can dice tomatoes
2 Tbsp. Cilantro chopped fine
3 Carrots peeled & cut into 1/2” slices
2 Cups fresh green peas
1 Tsp. Comino ground
1 1/2 Cups Merlot wine
2 Ears of corn cut off the cob
5-6 Tsp flour
2 Tbsp Texas Gourmet Sweet Chipotle spice

PREPARATION
Lightly season roast meat with The Texas Gourmet’s sweet chipotle Spice. Dust the meat with the flour and be sure to stir well. Increase heat to medium high, add stew meat and brown meat on all sides. Remove meat from pan, to remove excess oil. Sauté onion, and poblano pepper in butter for 2-3 minutes, add garlic, cook for 2 more minutes.

Transfer meat to Dutch Oven. Add 1/2 cup of the wine to sauce pot with remaining drippings and bring to a boil scraping the bottom of the pot as you stir, remove from heat and transfer the ingredients to the Dutch Oven with the stew meat, and add balance of wine, add the chicken broth. Cover and cook for about 4 hours. Serve with your choice of rice or noodles. Salt and pepper to taste.

Bon Appétit!

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