Black & Decker Deep Dutch SKG110C - Manuel (Page 10)

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PORK 'N SALSA STEW
2
1 ⁄
2
lbs. boneless pork loin, cut in 3/4-inch cubes
2
1
⁄
2
cups chicken broth
1 cup salsa
2 tbsp. tomato paste
2 large cloves garlic, minced
1/2 tsp. ground cumin
1/2 tsp coarse ground pepper
1 bag (16 oz.) frozen shelled edamame
1 bunch green onions, cut in 1
1
⁄
2
-inch pieces
2 tbsp. cornstarch
Hot cooked rice
Coarsely chopped cashews
Heat Black & decker® 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 1/2 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.