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Southwestern Pork Stew

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By Betty Crocker Kitchens
Updated Nov 25, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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