Southwestern Pork Stew

Southwestern Pork Stew

Relish this spicy beef and veggie stew for dinner tonight – perfect for Southwestern cuisine.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

4

servings

1
pound lean pork boneless shoulder
1
tablespoon Gold Medal® all-purpose flour
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
2 1/4
cups ready-to-serve fat-free reduced-sodium chicken broth
1
teaspoon dried thyme leaves
1/2
teaspoon ground cumin
2
tablespoons chopped fresh or canned jalapeño chilies
3
cups frozen broccoli, corn and red peppers (from 16-ounce bag)
  1. Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
  2. Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
  3. Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
When you're in a hurry, use 1 tablespoon ready-to-use minced garlic that is available in jars in the produce department of supermarkets.
Serve-With
Serve this Southwest-inspired savory stew over rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 305
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 5g,),
  • Cholesterol 70mg;
  • Sodium 320mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 3g,
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.