The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas. Source: EatingWell Magazine, January/February 2010

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  • Heat 2 teaspoons oil in a large saucepan over medium heat. Add pork; cook, stirring, until no longer pink on the outside, about 4 minutes. Transfer with any juice to a bowl.

  • Add the remaining 2 teaspoons oil, onion and poblanos to the pan. Cook, stirring, until softened, about 3 minutes. Add garlic and cook 1 minute more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 minutes. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Stir in lime juice before serving.

Nutrition Facts

265 calories; 7.5 g total fat; 1.5 g saturated fat; 74 mg cholesterol; 588 mg sodium. 938 mg potassium; 21.7 g carbohydrates; 3.3 g fiber; 4 g sugar; 27.4 g protein; 235 IU vitamin a iu; 57 mg vitamin c; 22 mcg folate; 39 mg calcium; 2 mg iron; 57 mg magnesium; 1 mg thiamin;

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