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Southwestern Pork and Vegetable Stew

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Pillsbury Kitchens
Updated Dec 17, 2009
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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.

Southwestern Pork and Vegetable Stew

  • Prep Time 50 min
  • Total 0 min
  • Ingredients 14
  • Servings 5
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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

  • Step 
    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.
  • Step 
    2
    Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
  • Step 
    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

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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