Southwestern Pork Stew
1 ¾ Pounds pork tenderloin, trimmed of fat and cut into 1-inch pieces
¼ 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 ¼ Pounds sweet potatoes (yams), peeled and cut into 1-inch cubes or 2 (15 oz.) cans sweet potatoes drained
1 Teaspoon chili powder
½ Teaspoon cumin
1 (4-ounce) can diced green chilies, drained
1 (16-ounce) package frozen corn
Salt and pepper to taste
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.
Variations: If using canned yams, cut in small chunks and stir in at the end of cooking.
Recipe by: Holly Clegg.