Baja Pork Stew

2-1/2 pounds / 1.2 kg Lean Boneless Pork Butt, trimmed of fat and cut into 1-inch / 2.5-cm Cubes
1 Tbsp. / 15 mL Watkins Liquid Garlic Spice
1-1/2 Cups / 375 mL Coarsely Chopped Onion
1 Can (14.5 oz. / 411 g) Diced Tomatoes, undrained
2 Cans (4 oz. / 113 g each) Chopped Green Chiles
1 Tbsp. / 15 mL Watkins Cilantro
1 teas. / 10 mL Watkins Oregano
1-1/4 teas. / 6 mL Salt
1/4 teas. / 2.5 mL Watkins Black Pepper
1/4 teas. / 2.5 mL (more if desired) Watkins Cumin
1 Watkins Bay Leaf
2 Tbsp. / 30 mL Cornstarch, if desired
2 Tbsp. / 30 mL Water, if desired
4 Cups / 1 liter Hot Cooked Rice
Reduced-Calorie Sour Cream, if desired

In large skillet, heat Garlic Liquid Spice over medium-high heat. Add meat, a few pieces, at a time and cook until lightly browned. Push meat to sides of pan; add onion and cook until onion is limp. Stir in diced tomatoes, chilies, and spices. Cover and simmer until meat is tender, about 1-1/2 hours. If desired, the broth can be thickened by combing the cornstarch and water and stirring into the bubbling stew. To serve, place rice in serving bowl or plate and spoon hot stew over top. Top with sour cream. Makes 8 servings.

Nutritional Information Per Serving:
Calories 500, Protein 44g, Carbohydrates 38g, Sodium 720mg, Fat 18g, Saturated fat 6g, Cholesterol 130mg, Dietary fiber 2g

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