Southwestern Pork and Potato Stew |
| Name: |
Michelle Milner |
| Base: |
Andrews AFB |
| Recipe: |
prep time: 15 min/ cook: 40 min
Serves 4+
1 lb lean pork boneless shoulder
2 1/4 c fat-free reduced-sodium chicken broth
1 medium onion, chopped
3 cloves garlic, finely chopped
** 3 c frozen green beans, potatoes, and red pepper mix
1 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
2 tablespoons chopped fresh or canned jalapeno chilies
** I used about 2c frozen green beans and 1 large potato cut into less than bite size pieces.
Cut pork into 1-inch cubes. Spray dutch oven with nonstick cooking spray; heat over medium-high heat. Cook pork in dutch oven, stirring occasionally, until brown.
Stir in 1/2 cup of the broth, the onion and garlic. cook 5 minutes. Stir in veg, remaining broth, thyme, cumin, and chilies. Heat to boiling; reduce heat to low. Cover and simmer about 25 minutes. (If using fresh potatoes, increase cooking time to 30 to 35 minutes until potatoes are tender.)
You can also add cooked rice to add some bulk to this. |
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