Southwestern Pork and Vegetable Stew |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Recipe is from Pillsbury. Ingredients:
1 tablespoon oil |
1 lb boneless pork, cut into 3/4-inch cubes |
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 lb red potatoes, cut into 1/2-inch cubes |
1 cup frozen corn |
1/2 cup green bell pepper, chopped |
1/2 cup red bell pepper, chopped |
1 (14 1/2 ounce) can white hominy, drained and rinsed |
1 (14 ounce) can chicken broth |
1 (4 1/2 ounce) can chopped green chilies |
1 tablespoon chili powder |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
Directions:
1. In a large saucepan or Dutch oven, heat oil over medium-high heat. Cook pork in oil 3 to 4 minutes until browned, stirring frequently. Add onion and garlic; cook and stir 1 to 2 minutes until onion is crisp-tender.
2. Add all remaining ingredients; mix well. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until potatoes are tender and pork is cooked through, stirring occasionally.
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