Southwestern Pork Stew Recipe

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Southwestern Pork Stew Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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 vegetable 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 pork, cumin, salt and cayenne; shake to coat evenly. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add green peppers, onions and garlic; saute for 3 minutes. Add potatoes, tomatoes, V8 and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender. Garnish with cilantro or parsley if desired. Yield: 6-8 servings (2 quarts).
Originally published as Southwestern Pork Stew in Country Pork 1996, p43

Nutritional Facts

1 cup: 204 calories, 5g fat (1g saturated fat), 33mg cholesterol, 384mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 15g protein.

  • 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 vegetable 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 pork, cumin, salt and cayenne; shake to coat evenly. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add green peppers, onions and garlic; saute for 3 minutes. Add potatoes, tomatoes, V8 and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender. Garnish with cilantro or parsley if desired. Yield: 6-8 servings (2 quarts).
Originally published as Southwestern Pork Stew in Country Pork 1996, p43

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