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Southwestern Pork Stew

Pork, yams, and corn make this an eye-catching, easy one dish meal that is sure to be repeated often at family dinners.

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) can chopped tomatoes and green chilies
1-1/4 lbs fresh sweet potatoes (yams), peeled and cut into 1-inch cubes, OR, 2 (29 oz) cans sweet potatoes (yams) drained
1 teaspoon chili powder
1/2 teaspoon cumin
1 (4 oz) can diced green chilies, drained
1 (16 oz) 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.

Per Serving: 293 Calories; 5g Total Fat; 38g Carboydrates; 71mg Cholesterol; 290mg Sodium; 27g Protein
Exchanges: 2 Starch; 1 Vegetable; 4 Very Lean Meat; 1 Fat

KITCHEN FACTS

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