Relish this spicy beef and veggie stew for dinner tonight – perfect for Southwestern cuisine.
Southwestern Pork Stew
- Prep Time 15 min
- Total 50 min
- Servings 4
- Ingredients 9
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)
Make With
Gold Medal Flour
Instructions
-
Step1Trim 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.
-
Step2Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
-
Step3Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.
Nutrition
305
Calories
15g
Total Fat
29g
Protein
17g
Total Carbohydrate
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;Tips from the Betty Crocker Kitchens
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