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.
Success
Very small red potatoes need only be cut into 1/2-inch/1.25 cm wedges.
1 1/3 Cups:
Calories 365;
(
Calories from Fat 135
);
Total Fat 15g
(
Saturated Fat 5g
)
; Cholesterol 60mg;
Sodium 690mg;
Total Carbohydrate 33g
(
Dietary Fiber 5g
,
Sugars 5g
);
Protein 29g
Percent Daily Value* : Vitamin A 30%;
Vitamin C 42%;
Calcium 4%;
Iron 16%
*Percent Daily Values are based on a 2,000 calorie diet.