INGREDIENTS
2 lb
boneless pork cutlets or sirloin tip roast (cut into 1-inch pieces)
2 tbsp
olive or coconut oil
6
small red potatoes (washed and cut into 1-inch cubes)
1
large sweet potato (peeled and cut into 1-inch cubes)
3
large carrots (peeled and chopped)
2
ear corn (shucked and broken into pieces (about 8) or 1 cup frozen corn)
1
small sweet onion (chopped)
32 oz
organic chicken broth/stock
15 oz
organic vegetable broth
1
jalapeno (seeded and finely chopped (or leave seeds in for added spice))
2 tsp
minced garlic
1 tsp
salt
1 tsp
thyme
1/2 tsp
pepper
Chopped parsley