Growing up Maryann was like a second mother to me. She and my mother taught in the same classroom for nearly 20 years, and we were neighbors with her family, too. I have always loved this stew and Maryann gave me the recipe a few years ago. I play with the seasonings from time to time and this is the latest iteration. We love to eat this during the winter when we are in the mood for warm, hearty food. —Kelsey Banfield
- Serves 4-6
1 1/2 pounds
pork tenderloin, cut into 1" pieces
medium onion, chopped
cloves garlic, minced
1 1/2 teaspoons
chipotle chili powder, or more to taste
can diced tomatoes
green pepper, diced
red bell pepper pepper, diced
Salt and Pepper to taste
- Toss together pork and paprika. Set aside.
- In a Dutch oven saute the onions in the olive oil until soft. Add pork and saute until browned. Add chili powder and garlic, saute for 1-2 minutes, scraping up any brown bits from the bottom.
- Sprinkle the flour over the mixture and stir for a minute. Slowly add the chicken broth and stir continually. Add the tomatoes, tomato past and peppers. Cover and simmer the mixture gently for an hour and a half, or until the meat is cook through.
- Remove the stew from the heat and stir in sour cream. Season to taste with salt and pepper. We like to serve this over noodles.