Dinner

Southwestern Pork and Vegetable Stew is for Dinner.

Southwestern Pork and Vegetable Stew takes 30 minutes to prepare.

Southwestern Pork and Vegetable Stew takes 20 minutes to cook.

Southwestern Pork and Vegetable Stew makes 6 servings.

The ingredients for Southwestern Pork and Vegetable Stew are:

1 tablespoon olive or canola oil
1 lb pork tenderloin, cut into 3/4-inch pieces
1 small onion, coarsely chopped
1 clove garlic, finely chopped
1/2 lb small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
1 cup Green Giant® Niblets® frozen whole kernel corn
1/2 medium green bell pepper, coarsely chopped
1/2 medium red bell pepper, coarsely chopped
1 can (14 oz) fat-free chicken broth with 33% less sodium
1 can (14.5 oz) white hominy, drained, rinsed
1 can (4.5 oz) chopped green chiles, undrained
2 teaspoons chili powder
1 teaspoon dried oregano leaves
1 tablespoon garlic pepper

Here is how you make Southwestern Pork and Vegetable Stew:

1. In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.2. Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.3. Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 18 to 20 minutes, stirring occasionally, until potatoes are tender and pork is no longer pink in center.Number of Servings: 6Recipe submitted by SparkPeople user STLBMSHELL.

The nutritional information for Southwestern Pork and Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.2

• Total Fat: 8.0 g
• Cholesterol: 59.7 mg
• Sodium: 499.4 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.5 g
• Protein: 24.6 g

The dietary needs meet for Southwestern Pork and Vegetable Stew is Low Fat