Prep: 15 Mins Cook: 50 Mins
Pork, yams, and corn make this an eye catching easy one dish meal that will be repeated often at family dinners.
Pork, yams, and corn make this an eye catching easy one dish meal that will be repeated often at family dinners.

Southwestern Pork Stew

Ingredients

  • 1 3/4 pound 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-oz.) chopped tomatoes and green chiles
  • 1 1/4 pound sweet potatoes (yams)*, peeled and cut into 1-inch cubes
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 1 package (16-oz.) frozen corn
  • 1 3/4 pound 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-oz.) chopped tomatoes and green chiles
  • 1 1/4 pound sweet potatoes (yams)*, peeled and cut into 1-inch cubes
  • 1 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 1 package (16-oz.) frozen corn

Directions

1 1/4 	lbs. sweet potatoes (yams), peeled and cut into 1-in cubes or 2 (29 oz.) cans sweet potatoes drained


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 chiles, sweet potatoes*, chili powder, cumin, diced green chiles 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

Note: Can substitute with 1 - 29oz. can of yams. If using canned yams, cut in small chunks and stir in at the end of cooking.

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

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.


1 1/4 lbs. sweet potatoes (yams), peeled and cut into 1-in cubes or 2 (29 oz.) cans sweet potatoes drained


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 chiles, sweet potatoes*, chili powder, cumin, diced green chiles 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

Note: Can substitute with 1 - 29oz. can of yams. If using canned yams, cut in small chunks and stir in at the end of cooking.

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

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.


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