Southwestern Pork and Vegetable Stew:

Date Added: 6 Jan 2010
Listed in: Soups, Stews and Chili

• 1 tablespoon olive or canola oil


• 1 lb boneless pork shoulder roast, cut into ¾-inch pieces


• 1 medium onion, coarsely chopped


• 1 clove garlic, finely chopped


• ½ lb small red potatoes, cut into ½-inch pieces (1½ cups)


• 1 cup frozen corn


• ½ medium green bell pepper, coarsely chopped


• ½ medium red bell pepper, coarsely chopped


• 1¾ cups reduced-sodium chicken broth


• 1 can (14.5 oz) white hominy, drained, rinsed


• 1 can (4.5 oz) chopped green chiles, undrained


• 3 teaspoons chili powder


• 1 teaspoon dried oregano leaves


• 1 teaspoon ground cumin

Preparation Time 30 min | Cooking Time 25 min:
6 servings | 300 Calories | 20g Protein | 26g Carbohydrates | 13g Fat

Go ahead and munch! This smart snack uses fat-free and low-fat ingredients to make snacking a pure pleasure.

• 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.


• 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 center.

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