BROWSE THE COLGIN COOKBOOK

MEXICAN STEW

serves 8-10

2 lb. diced lean pork
1 cup chopped white onion
2 [14oz.]can chopped tomatoes
1 [14oz.]can tomato sauce
2 cups sliced potatoes,cooked
1 cup whole corn
2 cups beef broth
1/4 cup red wine
2 tsp.oregano
1 tsp.basil
1/4 cup cilantro
1 tsp.garlic powder
2 tbs. chili peppers
2-3 drop Colgin hickory liquid smoke
salt and pepper to taste
2 tbs oil

In skillet brown pork in oil with smoke. In large pot combine all ingredients except wine. Bring to boil. Simmer on low heat 1-2 hours. Add the wine and serve. This is good with cornbread.