Southwest Pork and Olive Stew


  • 1/4 cup olive oil
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 4 tablespoons flour
  • 2 pounds pork shoulder, cubed
  • 2 (10-oz.) cans green enchilada sauce
  • 2 cups chicken broth
  • 8 potatoes, peeled and cubed
  • 16 baby carrots
  • 2 poblano peppers, seeded and diced
  • 1 1/2 cups California Ripe Olives
  • 1/4 cup cilantro, chopped
  • 1/4 cup lime juice, freshly squeezed


Heat olive oil in a large pot or dutch oven on medium setting. Mix cumin, salt, and flour in a large bowl. Toss pork cubes in flour mixture, then place in pot and brown, stirring occasionally. Stir in enchilada sauce and chicken broth. Cover the pot and simmer for 1 hour. Add potatoes, carrots, poblanos, and olives, and simmer for 30 minutes more, or until potatoes are tender. Uncover pot, and stir in cilantro and lime juice. Cook for 2 more minutes, then remove from heat. Dust stew with cilantro sprigs and a twist of lime.