Pasilla Pork Stew
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Pasilla Pork Stew
Pasilla Pork Stew
1-1/2 lbs. Raley?s fresh pork tenderloin, cut into 1-inch chunks
1 tbsp. olive oil
2 cups chicken stock
1/3 cup masa harina (corn flour)
4 pasilla peppers, stemmed and seeded
1 (7-oz.) can diced green chiles
1 1/2 cups onions chopped
1 1/2 cups Yukon Gold Potatoes 1/2-inch cubes
1 1/2 cups carrots 1/2-inch cubes
1 tbsp. lime juice
1 tsp. dried Mexican oregano
4 cloves garlic, minced
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can Raley?s Fire Roasted Salsa

Prep: 20 minutes  Cook: about 3½ to 7 hours  Serves: 6  

1. Brown pork in a large nonstick skillet in oil, working in batches to avoid crowding. Transfer meat to a large slow cooker.
2. Puree stock, masa, pasilla peppers and green chiles in a blender or food processor. Place in slow cooker with remaining ingredients. Cover and cook on high for 3½ hours or on low for 7 hours.

Nutritional Information:
utrition per serving: 331 calories, 32 g protein, 6 g total fat (1 g sat.), 36 g carbohydrate, 8 g fiber, 6 g sugar, 74 mg cholesterol, 919 mg sodium, 8 points