Mexican Cactus Pork Stew
Ingredients
- 1 pound pork shoulder leftover or fresh
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 3 cups beef broth
- 1 can 28 ounces diced tomatoes
- 2 cans 15 ounces each mild chili beans
- 1 cup chopped cactus nopales
- 1 tablespoon garlic powder
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- salt to taste
- pepper to taste
- 4 green onions chopped, for garnish
- 1/4 cup chopped cilantro for garnish
Instructions
- If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
- Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
- Simmer 25 minutes then garnish with green onions and cilantro.
Notes
Recipe courtesy of "Cookin' Savvy"