Southwestern Stew Recipe
Southwestern Stew Recipe photo by Taste of Home

Southwestern Stew Recipe

Publisher Photo
Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 can (15-1/2 ounces) yellow hominy, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 261 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 622 mg sodium, 14 g carbohydrate, 4 g fiber, 25 g protein.

Directions

  1. In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender.
  2. Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 6 servings.
Originally published as Southwestern Stew in Country Pork 1996, p64

Nutritional Facts

1 serving (1 cup) equals 261 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 622 mg sodium, 14 g carbohydrate, 4 g fiber, 25 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Southwestern Stew

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 27, 2012

Very tasty! I wanted to stretch the recipe so I doubled it and added 1 1/2 C. of pearl barley and 4 1/2 C. of water.

MY REVIEW
Reviewed Jan. 14, 2011

LOVE this stew- always double it because it goes quickly. Definitely recommend- super easy & tasty!

MY REVIEW
Reviewed Jun. 14, 2009

I love this and so does everyone that eats it. I used salsa verde instead of green chilies which gave it a nice but mild kick. I also used sweet corn instead of hominy. Other than that, I left the recipe as is and it came out great.

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