Southwestern Pork Stew

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

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
),
Cholesterol
70mg
70%;
Sodium
320mg
320%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.