Southwestern Pork and Potato Stew

  • Yield: 6 servings


2teaspoons ground cumin
1teaspoon chili powder
1/8teaspoon cayenne pepper
1 1/2pounds pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
2cups chopped onion
1cup chopped green bell pepper
1teaspoon minced garlic
4cups cubed peeled baking potatoes (about 2 large)
2cups no-salt-added vegetable juice cocktail
1 (14 1/2-ounce) can no-salt-added diced tomatoes, with their juices
1 (11-ounce) can Mexicorn, drained
Chopped fresh cilantro (optional)


  1. Combine cumin, chili powder and cayenne in a large heavy duty zip-top plastic bag. Add pork and seal the bag. Shake to coat pork with seasoning.
  2. Coat a large pot with nonstick cooking spray and heat over medium-high heat. Add pork, onion, green pepper and garlic; saute 10 minutes, or until vegetables are tender. Stir in potatoes, vegetable juice cocktail, tomatoes and corn. Bring to a boil, reduce heat, and cover. Simmer 40 to 50 minutes, until pork is tender. Sprinkle with cilantro, if desired.

Nutritional Info *per serving

  • Calories 293
  • Fat 5.8g
  • Saturated Fat 1.9g
  • Cholesterol 67mg
  • Sodium 288mg
  • Carbohydrate 32.5g
  • Protein 27.8g