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.

  • 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
  • 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.
  • 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.
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