2
tablespoons chopped fresh or canned jalapeño chilies
3
cups frozen broccoli, corn and red peppers (from 16-ounce bag)
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Steps
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.
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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 this Southwest-inspired savory stew over rice.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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