Black & Decker SKG111 Use And Care Book Manual page 25

PORK 'n SALSA STEW
2 ⁄ lbs. boneless pork loin, cut in ¾-inch cubes
1
2
2 ⁄ cups chicken broth
1
2
1 cup salsa
2 tbsp. tomato paste
2 large cloves garlic, minced
½ tsp. ground cumin
½ tsp coarse ground pepper
1 bag (16 oz.) frozen shelled edamame
1 bunch green onions, cut in 1
2 tbsp. cornstarch
Hot cooked rice
Coarsely chopped cashews
Heat electric skillet to 350°F. Add pork and brown well on all sides. Stir in
2 cups chicken broth and next 5 ingredients. Bring to a boil. Reduce heat to
250°F. Cover and let simmer for 45 minutes; stir occasionally. Add edamame
and green onions and cook 10 minutes longer or until meat and vegetables
are tender.
Blend remaining ½ cup chicken broth with cornstarch. Increase heat in skillet
to 350°F. Stir cornstarch mixture into skillet and cook, stirring until thickened
and smooth.
To serve, spoon over rice and garnish with cashews.
Makes 6 to 8 servings.
⁄ -inch pieces
1
2
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