• 2 pounds Pork, cubed
  • 1 jar Texas on The Plate Pasilla de Oaxaca
  • 2 medium Zucchini, cut into chunks
  • 1 – 16 ounce bag Carrot Chips
  • 1 can Sweet ‘n Crisp Corn
  • Adam’s Reserve Southwest Ancho Sear ‘n Crust

 

 

 

 

 

 

Heat Olive Oil in Dutch oven or heavy pot over medium high heat; meanwhile, coat pork with olive oil and then season with Southwest Ancho Sear ‘n Crust.  Place in hot oil and sear all sides until browned.

Add Pasilla de Oaxaca, corn, zucchini and carrot chips, stir to incorporate.

Cover and simmer until meat is done and carrots are tender.  Add Central Market Organics Vegetable Broth if needed.

Advertisements
Comments
  1. belocchio says:

    This is one of those dishes that just get better the next day. And do I love leftovers. Virginia

Join the conversation! Leave a reply below!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s