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Southwestern Pork Stew
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Prep Time:
15 minutes
Total Time:
50 minutes
Spicy beef and veggie stew, a savory Southwestern delight for dinner.
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)
Instructions:
  • Trim the fat off the pork and cut it into 1-inch cubes. Toss the pork with flour. Spray a Dutch oven with cooking spray and heat over medium-high heat. Cook the pork, onion, and garlic in the Dutch oven, stirring occasionally, until the pork is browned.
  • Add the broth, thyme, cumin, and chilies to the pot and simmer for 15 minutes.
  • Combine the vegetable mixture into the pot and bring to a boil. Lower heat, cover, and gently simmer for roughly 10 minutes until the pork is slightly pink in the center.

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