Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Quick Pork & Chile Stew

:  January/February 2010

Your rating: None Average: 4.4 (31 votes)

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.


READER'S COMMENT:
"Used pork sirloin, a can of green chiles and Yukon Gold potato. Tasted great! "
Quick Pork & Chile Stew Recipe

Makes: 4 servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 onion, halved and sliced
  • 2 poblano peppers, diced
  • 2 cloves garlic, minced
  • 1 medium russet potato, peeled and cut into 1/2-inch pieces
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne (optional)
  • 1 tablespoon lime juice

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. 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.
  2. 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

Per serving: 266 calories; 8 g fat ( 2 g sat , 5 g mono ); 74 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 589 mg sodium; 947 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Potassium (27% dv), Zinc (17% dv), Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 3 lean meat


More From EatingWell

Recipe Categories

Type of Dish
Main dish, meat
Soups/stews
Ethnic/Regional
Southwest
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Cinco de Mayo
Style/Theme
Budget
Everyday favorites
Publication
January/February 2010
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner