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Mexican Pork Stew

Total Time

Prep: 25 min. Cook: 40 min.

Makes

10 servings

I originally received this recipe from a friend. To add a little zip, I stirred in some green chilies. This Southwestern-style stew is super!

Ingredients

  • 2-1/2 pounds lean boneless pork, cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 to 2 cans (4 ounces each) chopped green chilies
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink.
  2. In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts

1/2 cup: 199 calories, 9g fat (0 saturated fat), 69mg cholesterol, 97mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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