SO Southwestern Pork Stew

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.

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size: Makes 8 servings

Cook Time: 1 hour