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.

Southwestern Pork Stew


  • 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 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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