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-ounce can chopped tomatoes and green chilies
1-1/4 pound fresh sweet potatoes, peeled and cut into 1-inch cubes, OR 2 29-ounce cans sweet potatoes drained
1 teaspoon chili powder
1/2 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-high 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.
*Note: If using canned yams, cut in small chunks and stir in at the end of cooking; heat through.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 293; Total Fat: 5g; Cholesterol: 71mg; Sodium: 290g; Carbohydrates: 38g; Protein: 27g
Exchanges: 2 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat
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