Southwestern Pork and Vegetable Stew

 

1

tablespoon oil

1

lb. boneless pork shoulder roast, cut into 3/4-inch pieces

1

medium onion, coarsely chopped (1/2 cup)

1

garlic clove, minced

1/2

lb. small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)

1

cup Green Giant® Niblets® Frozen Corn

1/2

medium green bell pepper, coarsely chopped

1/2

medium red bell pepper, coarsely chopped

1

(14.5-oz.) can white hominy, drained, rinsed

1

(14-oz.) can chicken broth

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

1

tablespoon chili powder

1

teaspoon dried oregano leaves

1

teaspoon cumin

• 1 Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.
• 2 Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
• 3 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.