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 pounds 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 chiles
1 1/4 pounds sweet potatoes (yams)*, peeled and cut into 1-inch
cubes
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 (4-ounce) can diced green chiles, drained
1 (16-ounce) package frozen corn
- 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 (29-ounce)
can yams. If using canned yams, cut in small chunks and stir
in at the end of cooking.
* Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of Louisiana
Sweet Potato Commission.
