Southwestern Pork and Yam Stew
Kitchen Tested 
- Yield 8 servings
Pork, yams and corn make this an eye-catching, easy one-dish meal.
Holly Clegg
Ingredients
- 1 3/4 pounds pork tenderloin, trimmed of fat and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 cup chopped onion
- 2 cups fat-free canned chicken broth
- 1 -- (10-ounce) can chopped tomatoes and green chiles
- 1 1/4 pounds sweet potatoes (yams), peeled and cut into 1-inch cubes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 -- (4-ounce) can diced green chiles, drained
- 1 -- (16-ounce) package frozen corn
- -- Salt and pepper
Instructions
- Toss pork with flour to coat.
- In a large nonstick pot, brown pork over medium heat, 5 to 7 minutes. Add onion and cook until tender. Add remaining ingredients and bring to a boil.
- Lower heat, and simmer until potato cubes are tender and pork is done, about 45 minutes. If stew gets too thick, add more chicken broth. Add salt and pepper.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
