Recipes

Soups

Southwestern Pork Stew

Pork, yams, and corn make this an eye catching easy one dish meal that will be repeated often at family dinners.

Ingredients:

1 3/4 lbs. pork tenderloin, trimmed of fat and cut into 1-inch pieces
1/4 cup all purpose flour
1 cup chopped red onion
2 cups fat free chicken broth, more if needed to thin stew
1 (10-ounce) can chopped tomatoes and green chilies
1 1/4 lbs. sweet potatoes (yams), peeled and cut into 1-inch cubes or 2 (15 oz.) cans sweet potatoes drained
1 tsp. chili powder
1/2 tsp. cumin
1 (4-ounce) can diced green chilies, drained
1 (16-ounce) package frozen corn
Salt and pepper to taste

Instructions:

Toss pork with flour to coat. In a large pot coated with nonstick cooking spray, brown pork over medium heat about 5 to 7 minutes. Add onions and cook until tender. Add broth, tomatoes and green chilies, sweet potatoes, chili powder, cumin, diced green chilies and corn. Bring mixture to a boil, lower heat and simmer until potatoes are tender and pork is done, approximately 45 minutes. If stew gets too thick, add more chicken broth. Season to taste.

Makes 8 servings

Variations:

If using canned yams, cut in small chunks and stir in at the end of cooking.

Nutrition:

Per serving: CAL 293 (14% from fat); FAT 4.7g; PROTEIN 27.3g; CARB 37.8g; CHOL 71mg; SODIUM 290mg

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.