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Description
This is a stew that doesn’t have to simmer all day: The flavors come together quickly on the stovetop for a busy weeknight supper. Serve over hot cooked rice with sour cream and warm Corn Muffins.
Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (cut into 3/4-inch cubes, about 1 lb.)
- 1 onion (large, chopped, about 2 cups)
- 2 cloves garlic (crushed or minced)
- 2 tsp. vegetable oil
- 14.5 oz. diced tomatoes (Mexican-style)
- 1/3 cup fresh cilantro (chopped)
- 2 jalapeno chiles (seeded and chopped*)
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. cold water
- 1 Tbsp. cornstarch
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Directions
- In large saucepan over medium heat, cook and stir onion and garlic in oil until onion is translucent (about 5 to 7 minutes). Add pork, cook and stir 2 to 3 minutes or until the pork begins to turn white. Stir in tomatoes, cilantro, jalapeno, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until pork is tender. Meanwhile, in small bowl, blend together water and cornstarch until smooth, stir into pork mixture until the sauce thickens slightly. Spoon stew into individual soup bowls.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol125mg42% |
| Sodium240mg10% |
| Potassium1000mg29% |
| Protein42g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C30% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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