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Prep 50min
Total0min
Ingredients14
Servings5
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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
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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.
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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.
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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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