Tex-Mex Pork Stew

-----WOMAN`S DAY; 2/1/94----- -----BASIC STEW----- 1 1/2 pounds Boneless pork shoulder

1 cup Stock

3/4 cup Onions -- chopped

1/2 tablespoon Garlic cloves -- crushed

-----THIS VARIATION----- 16 ounces Corn -- NOT thawed

15 ounces Black beans; canned -- drained

4 ounces Green chiles -- chopped

1/2 teaspoon Chili powder

1/2 teaspoon Oregano leaves

8 ounces Tomato sauce

1 tablespoon Flour

You may substitute lamb shoulder or beef chuck for the pork. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. To assemble: bring basic stew, vegetables, and herbs to boil in 3-qt pot over medium-high heat. Meanwhile, whisk tomato sauce with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened. This especially easy stew is also good made with beef. Because it`s prepared with pantry staples, it`s perfect when you don`t have time to shop or chop. Nutritional information per serving: 469 calories, 42 g protein, 44 g carbohydrate, 15 g fat, 29% of calories from fat, 114 mg cholesterol, 1396 mg sodium. Exchanges: 2 starch/bread, 1 vegetable, 5 lean meat MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes