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Southwestern Pork Stew

Meat.World's picture
  Boneless pork 1 Pound, trimmed and cut into 3/4-inch cubes
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Cooking oil 2 Teaspoon
  Green peppers 2 Medium, cut into 3/4-inch pieces
  Onions 2 Small, quartered
  Garlic 2 Clove (10 gm), minced
  Potatoes 2 Medium, peeled and cubed
  Canned mexican stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Frozen whole kernel corn 10 Ounce (1 Package)

In a large resealable plastic bag, combine pork, cumin, salt and cayenne; shake to coat evenly.
In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain.
Add green peppers, onions and garlic; saute for 3 minutes.
Add potatoes, tomatoes, V-8 and water; mix well.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add corn; cover and simmer for 10-15 minutes or until vegetables and pork are tender.
Garnish with cilantro or parsley if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1783 Calories from Fat 478

% Daily Value*

Total Fat 53 g82%

Saturated Fat 14.8 g73.8%

Trans Fat 0.3 g

Cholesterol 290.3 mg96.8%

Sodium 1698.4 mg70.8%

Total Carbohydrates 206 g68.7%

Dietary Fiber 28.5 g114%

Sugars 51 g

Protein 124 g247.5%

Vitamin A 93.9% Vitamin C 604.5%

Calcium 34.6% Iron 61.4%

*Based on a 2000 Calorie diet

Southwestern Pork Stew Recipe