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Southwestern Pork Stew

Total Time

Prep: 15 min. Cook: 1-1/4 hours


6-8 servings (2 quarts)

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.


  • 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.

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