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Mexican Pork Stew (1/8/2010)

Mexican Pork Stew

2 lbs. Pork Sirloin End Roast, boneless-cut into ¾ inch cubes
4 tablespoons vegetable oil, divided
2 medium onions, chopped
4 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 cups water
1 cup chicken broth
2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon pepper
2 6 oz. cans tomato paste
2 cans (16 oz.) kidney beans, rinsed & drained
2 cans (15 oz.) pinot beans, rinsed & drained
2 cans (14 ½ oz.) diced tomatoes, undrained

In a large soup pot over medium-high heat, brown meat on all sides in 2 tablespoons oil; drain. Remove meat and keep warm. In the same pan, sauté the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in water, chicken broth, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer 30 minutes.

Stir in the tomato paste, beans and tomatoes. Return to boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through.

Yields: 10 servings

This week's recommended wine from Van's Liquor store in East Dubuque-Bricco Riella Moscato D'Asti, 750ml bottle, $7.99 through 1-11-2010.

Pork Sirloin End Roast, boneless, on sale at Cremer's Grocery for $2.49 lb. Through 1-11-2010.

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