Mexican Pork Stew
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 10 servings.
I originally received this recipe from a friend. To add a little zip, I stirred in some green chiles. This southwestern-style stew is super! —Mary Lou Kosanke, Hualapia, Arizona
Ingredients
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2-1/2 pounds lean boneless pork, cut into 1-inch cubes
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1 garlic clove, minced
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1 cup chopped onion
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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1 to 2 cans (4 ounces each) chopped green chiles
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1 tablespoon minced fresh cilantro
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2 teaspoons dried oregano
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2 bay leaves
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1 tablespoon cornstarch
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1 tablespoon water
Directions
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1.
In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chiles, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.
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2.
In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts
1/2 cup: 199 calories, 9g fat (0 saturated fat), 69mg cholesterol, 97mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
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