PORK WITH THREE PEPPERS DINNER

Pork with Three Peppers Dinner image

Yum! We had this for supper tonight. I chose not to use the extra salt, as the canned soup has plenty of salty taste, and I added more chili powder, and didn't use all of the flour/water thickening mixture. A really nice, fast weeknight supper that everyone enjoyed! Give this one a try... (This came from the April 8, 2002 Taste of Home magazine.)

Provided by KitchenCraftsnMore

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb lean pork, cut into strips
2 medium onions, sliced and separated into rings
1 clove garlic, minced (I used 2!)
1 tablespoon canola oil
1 (14 1/2 ounce) can beef broth
1 medium sweet red pepper, julienned
1 medium yellow pepper, julienned
green pepper, julienned
1/4 cup tomato paste
1/4 cup salsa
1 -2 teaspoon chili powder (I used a bit more for added spiciness)
1/2 teaspoon salt (with the canned soup, you might not want it)
3 tablespoons all-purpose flour
1/4 cup cold water
hot cooked rice

Steps:

In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes.
Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt.
Bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally.
Combine flour and water until smooth.
Gradually add this mixture to pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.

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