PORK 'N SALSA STEW
21⁄2 lbs. boneless pork loin, cut in
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
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.
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