Southwestern Pork Stew Recipe
- 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
- 1. In a large resealable plastic bag, combine the cumin, salt and cayenne. Add pork; shake to coat.
- 2. 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.
- 3. Stir in corn; cover and simmer for 10-15 minutes longer or until pork is tender. Garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).
1 cup: 204 calories, 5g fat (1g saturated fat), 33mg cholesterol, 384mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 15g protein
Reviews for Southwestern Pork Stew
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.