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Southwestern Pork and Vegetable Stew

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  • 50 min prep time
  • 0 min total time
  • 14 ingredients
  • 5 servings
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You can practically smell the campfire with this classic cowboy stew, with pork and vegetables simmered with chiles and creamy corn hominy.

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
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1
tablespoon chili powder
1
teaspoon dried oregano leaves
1
teaspoon cumin

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
365
Calories from Fat
135
% Daily Value
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
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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