Southwestern Pork & Vegetable Stew

Southwestern Pork & Vegetable Stew
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.2
  • Total Fat: 8.0 g
  • Cholesterol: 59.7 mg
  • Sodium: 499.4 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 24.6 g

View full nutritional breakdown of Southwestern Pork & Vegetable Stew calories by ingredient
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I got this recipe from and I really like it! I got this recipe from and I really like it!
Number of Servings: 6


    1 tablespoon olive or canola oil
    1 lb pork tenderloin, cut into 3/4-inch pieces
    1 small onion, coarsely chopped
    1 clove garlic, finely chopped
    1/2 lb small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
    1 cup Green GiantĀ® NibletsĀ® frozen whole kernel corn
    1/2 medium green bell pepper, coarsely chopped
    1/2 medium red bell pepper, coarsely chopped
    1 can (14 oz) fat-free chicken broth with 33% less sodium
    1 can (14.5 oz) white hominy, drained, rinsed
    1 can (4.5 oz) chopped green chiles, undrained
    2 teaspoons chili powder
    1 teaspoon dried oregano leaves
    1 tablespoon garlic pepper


1. In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.
2. Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
3. 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 center.

Number of Servings: 6

Recipe submitted by SparkPeople user STLBMSHELL.

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