Southwestern Pork and Potato Stew
- Yield 6 servings
Throw all these ingredients together in one pot for a super Southwestern stew.
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 1/2 pounds pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 teaspoon minced garlic
- 4 cups cubed peeled baking potatoes (about 2 large)
- 2 cups 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)
- 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.
- 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.