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Southwestern Pork Stew

I grew tired of preparing the same old beef stew, so this pork variety was a welcome change. It has a fun combination of colors and flavors along with the right amount of zip.

8 ServingsPrep: 15 min. Cook: 1-1/4 hours

Ingredients

1 pound boneless pork, trimmed and cut into 3/4-inch cubes
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 teaspoons canola oil
2 medium green peppers, cut into 3/4-inch pieces
2 small onions, quartered
2 garlic cloves, minced
2 medium potatoes, peeled and cubed
1 can (14-1/2 ounces) Mexican-style stewed tomatoes
1-1/2 cups V8 juice
1/2 cup water
1 package (10 ounces) frozen whole kernel corn
Minced fresh cilantro, optional

Directions

In a large resealable plastic bag, combine the cumin, salt and
cayenne. Add pork; shake to coat.
In a Dutch oven or soup kettle over medium heat, brown pork in oil;
drain. Add the green peppers, onions and garlic; saute for 3 minutes
or until vegetables are crisp-tender. Add the potatoes, tomatoes, V8
and water. Bring to a boil. Reduce heat; cover and simmer for 45
minutes.
Stir in corn; cover and simmer for 10-15 minutes longer or until pork

2 of 2

Southwestern Pork Stew (continued)

Directions (continued)

is tender. Garnish with cilantro if desired. Yield: 6-8 servings (2
quarts).

Nutrition Facts: 1 serving (1 cup) equals 204 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 384 mg sodium, 26 g carbohydrate, 4 g fiber, 15 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.