This recipe is from the Chilean countryside and showcases the bounty that Chile has to offer.
Ingredients: [‘vegetable oil’, ‘boneless pork shoulder’, ‘onions’, ‘green bell peppers’, ‘carrot’, ‘celery’, ‘garlic’, ‘paprika’, ‘bay leaf’, ‘ground cumin’, ‘diced tomatoes’, ‘fresh corn kernels’, ‘reduced-sodium chicken broth’, ‘small white beans’, ‘kosher salt’, ‘ground black pepper’, ‘fresh cilantro’, ‘serrano peppers’]
Quantity of Ingredients: [“1 tablespoon vegetable oil”,”1 1/2 lbs boneless pork shoulder, cut into 1/2 inch pieces “,”2 cups onions, chopped “,”2 cups green bell peppers, rough chopped “,”3/4 cup carrot, chopped “,”3/4 cup celery, chopped “,”1 tablespoon garlic, minced “,”1 tablespoon paprika”,”1 bay leaf”,”1/2 teaspoon ground cumin”,”2 (14 1/2 ounce) diced tomatoes, undrained (Hunts, you want the one with the green pepper, celery and onion)”,”1 1/2 cups fresh corn kernels or 1 1/2 cups frozen corn kernels”,”1 (14 ounce) can reduced-sodium chicken broth”,”1 (15 ounce) can small white beans, drained and rinsed “,”3/4 teaspoon kosher salt”,”1/4 teaspoon ground black pepper”,”2 tablespoons fresh cilantro, finely minced “,”1 serrano peppers or 1 jalapeno, seeded and finely chopped “]
Number of Servings: 8
Steps: [‘Heat oil in 6 quart saucepan over medium-high heat until hot. Add pork; cook 10 to 12 minutes, stirring occasionally, or until browned. Remove from pan.’, ‘Add onion, bell pepper, carrot, celery and garlic to pan. Cook 5 minutes, stirring occasionally, or until onion softens. Add paprika, bay leaf and cumin; stir to combine.’, ‘Add undrained tomatoes, corn and broth to pan. Return pork to pan. Bring to a boil, then reduce heat to medium-low. Simmer uncovered 1 hour or until pork is tender.’, ‘Remove bay leaf; add beans, salt and pepper. Heat through and serve.’]