Southwestern Pork and Vegetable Stew

  • Prep 50 min
  • Total 0 min
  • Servings 5

Ingredients

1
tablespoon olive or canola 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 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 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
tablespoon chili powder
1
teaspoon dried oregano leaves
1
teaspoon cumin

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Two types of corn kernels flavor this stew - yellow sweet corn, and white hominy. Hominy is one of the first foods to which European settlers were introduced by native Americans; it is corn kernels which have had their hull and germ removed. Hominy is popular in soups and stews, and ground hominy is used for grits.
  • This stew comes together quickly once prep is complete. For fast weeknight cooking, cut, chop and mince the ingredients in advance; refrigerate them separately until you are ready to assemble the stew.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
340
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
580mg
24%
Potassium
640mg
18%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
19%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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