Rating: 4.7 stars
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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


Ingredient Checklist


Instructions Checklist
  • 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

about 1 1/2 cups
265 calories; protein 27.4g; carbohydrates 21.7g; dietary fiber 3.3g; sugars 3.5g; fat 7.5g; saturated fat 1.5g; cholesterol 73.7mg; vitamin a iu 235.3IU; vitamin c 57.3mg; folate 22.2mcg; calcium 39.4mg; iron 2.1mg; magnesium 56.9mg; potassium 937.6mg; sodium 588.2mg; thiamin 1.3mg.

1 starch, 1 vegetable, 3 lean meat