SOUTHWESTERN PORK STEW

Southwestern Pork Stew image

Relish this spicy beef and veggie stew for dinner tonight - perfect for Southwestern cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lean pork boneless shoulder
1 tablespoon Gold Medal™ all-purpose flour
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 1/4 cups ready-to-serve fat-free reduced-sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
2 tablespoons chopped fresh or canned jalapeño chilies
3 cups frozen broccoli, corn and red peppers (from 16-ounce bag)

Steps:

Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.

Nutrition Facts : Calories 305, Carbohydrate 17 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg