You can practically smell the campfire with this classic cowboy stew, with pork and vegetables simmered with chiles and creamy corn hominy.
Southwestern Pork and Vegetable Stew
- Prep Time 50 min
- Total 0 min
- 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 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 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 tablespoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon cumin
Instructions
-
Step1Heat 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.
-
Step2Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
-
Step3Add 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
365
Calories
15g
Total Fat
29g
Protein
33g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 365
- Calories from Fat
- 135
- Total Fat
- 15g
- 23%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 60mg
- 20%
- Sodium
- 690mg
- 29%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 5g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 42%
- 42%
- Calcium
- 4%
- 4%
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 3 Lean Meat; 1 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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