80 | M A C O N M A G A Z I N E F E B R U A R Y / M A R C H 2 0 1 7
1 tablespoon extra virgin olive
oil
2 pounds cubed pork stew
meat
Salt to taste
Ground black pepper to taste
Garlic powder to taste
2 tablespoons cornstarch, or
as needed
8 red potatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
1 sweet onion, diced
1 (11-ounce) can whole kernel
corn
1 (14-ounce) can stewed
tomatoes
1 (10.75-ounce) can cream of
mushroom soup
1 1/4 cups milk
1 (14-ounce) can beef broth
1 tablespoon Italian seasoning
Heat the oil in a skillet over
medium heat. Sprinkle pork on all
