Southwestern Pork and Vegetable Stew

You can practically smell the campfire with this classic cowboy stew, with pork and vegetables simmered with chiles and creamy corn hominy.

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  • prep time 50 min
  • total time
  • ingredients 14
  • servings 5
 

Ingredients

1
tablespoon oil
1
lb. boneless pork shoulder roast, cut into 3/4-inch pieces
1
medium onion, coarsely chopped (1/2 cup)
1
garlic clove, minced
1/2
lb. small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
1
cup Green Giant™ Niblets® Frozen Corn
1/2
medium green bell pepper, coarsely chopped
1/2
medium red bell pepper, coarsely chopped
1
(14.5-oz.) can white hominy, drained, rinsed
1
(14-oz.) can chicken broth
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
tablespoon chili powder
1
teaspoon dried oregano leaves
1
teaspoon cumin

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LOCATION

Steps

  • 1 Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.
  • 2 Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
  • 3 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.
  • 1 Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add pork; cook 3 to 4 minutes or until browned, stirring frequently.
  • 2 Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
  • 3 Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 18 to 20 minutes or until potatoes are tender and pork is no longer pink in center, stirring occasionally.

EXPERT TIPS

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Expert Tips

Two types of corn kernels flavor this stew - yellow sweet corn, and white hominy. Hominy is one of the first foods to which European settlers were introduced by native Americans; it is corn kernels which have had their hull and germ removed. Hominy is popular in soups and stews, and ground hominy is used for grits.

This stew comes together quickly once prep is complete. For fast weeknight cooking, cut, chop and mince the ingredients in advance; refrigerate them separately until you are ready to assemble the stew.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
365
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
5g,
5%
),
Cholesterol
60mg
60%;
Sodium
690mg
690%;
Total Carbohydrate
33g
33%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
42%;
Calcium
4%;
Iron
16%;
Exchanges:
2 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.