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Southwestern Pork Stew Recipe
|Boneless pork||1 Pound, trimmed and cut into 3/4-inch cubes|
|Ground cumin||1⁄2 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)|
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 mg
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
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.