4 lb Pork Roast trimmed & cubed 1”x1 1/4” cubes
(Take the trimmings, and cut them into bite size pieces, season with
Texas Gourmet’s Sidewinder Searing Spice, then fry in about 2 t. of
cooking oil until brown & crispy-Whoa! Those are great!
1 White onion chopped
2 15 oz. Cans of beef broth
1 Jar Texas Gourmet Fire Roasted Salsa
3 Cloves of garlic minced
1 Russet potato peeled & cubed into 1/2” pieces
2 T. Cilantro chopped fine
3 Carrots peeled & cut into 1/2” slices
2 Cups fresh green peas
1 t. Comino ground
1 1/2 Cups Merlot wine
2 Ears of corn cut off the cob
5-6 t. flour
2 T. Chilli powder
Lightly season roast meat with The Texas Gourmet’s Sidewinder Searing Spice. Dust the meat with the flour and be sure to stir well.
Saute onion in cooking oil for 2-3 minutes, add garlic, cook for 2 more minutes. Increase heat to medium high, add stewmeat and brown meat on all sides.
Transfer meat to Dutch Oven. Add 1/2 cup of the wine to sauce pot with remaining drippings and bring to a boil scraping the bottom of the pot as you stir, remove from heat and transfer the ingredients to the Dutch Oven with the stew meat, and add balance of wine.
Bring to a boil, then reduce to a simmer, cover and cook for about 4 hours. Salt and pepper to taste.