Southwestern Pork and Vegetable Stew
Prep Time:30 Mins | Total Time:55 Mins | Makes:6
With cumin and chili power, the Mexican flavor in this hearty pork stew shines through.
1 tbsp (15 mL) olive or canola oil
1 lb (500 g) boneless pork shoulder roast, cut into 3/4-inch (2 cm) pieces
1 medium onion, coarsely chopped
1 clove garlic, finely chopped
½ lb (250 g) small red potatoes, cut into ½-inch (1.25 cm) pieces (about 1½ cups/375 mL)
1½ cups (375 mL) Green Giant* Frozen Niblets* Whole Kernel Corn or 1 can (12 oz/341 mL) Green Giant* Canned Niblets* Whole Kernel Corn
½ medium green bell pepper, coarsely chopped
½ medium red bell pepper, coarsely chopped
1¾ cups (425 mL) reduced-sodium chicken broth
1 can (114 mL) Old El Paso* Chopped Mild Green Chiles, undrained
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dried oregano leaves
1 tsp (5 mL) ground cumin
In 3-quart (3 L) saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.
Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 18 to 20 minutes, stirring occasionally, until potatoes are tender and pork is no longer pink in centre.
Very small red potatoes need only be cut into 1/2-inch/1.25 cm wedges.
1 1/3 Cups:
Calories from Fat 135
Total Fat 15g
Saturated Fat 5g
; Cholesterol 60mg;
Total Carbohydrate 33g
Dietary Fiber 5g
Percent Daily Value* :
Vitamin A 30%;
Vitamin C 42%;
*Percent Daily Values are based on a 2,000 calorie diet.