Southwestern Pork & Vegetable Stew
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
Introduction
I got this recipe from eatbetteramerica.com and I really like it! I got this recipe from eatbetteramerica.com and I really like it!Number of Servings: 6
Ingredients
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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 Giant® Niblets® 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
Directions
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.
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.
