Southwest Pork Salsa Stew

Edamame (sweet soybeans) are full of fiber, which lowers cholesterol levels. Tomato paste contains high amounts of the heart-healthy phytochemical lycopene. The combo packs a healthy punch in this hearty stew featuring pork loin.

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Makes:
4 servings
Start to Finish:
25 mins
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Southwest Pork Salsa Stew

Ingredients
 
Nonstick cooking spray
12
ounces boneless pork loin or sirloin, trimmed of fat and cut into bite-size strips
1
14 ounce can reduced-sodium chicken broth
1
6 ounce can no-salt-added tomato paste
1/2
cup bottled cilantro-flavored salsa or basic salsa
1/2
teaspoon ground cumin
1
medium zucchini, halved lengthwise and thinly sliced (2 cups)
1
cup frozen sweet soybeans (edamame) or baby lima beans
1
small mango, pitted, peeled and chopped (about 1/2 cup)*

Directions

  1. Lightly coat a large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add pork to hot pan; cook and stir for 2 minutes or until browned.
  2. Add broth, tomato paste, salsa, and cumin; stir until combined. Stir in zucchini and soybeans. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until vegetables are tender. Top with chopped mango. Makes 4 servings.

From the Test Kitchen

Test Kitchen Tip:

In place of cilantro-flavor salsa, use basic salsa and stir in 2 tablespoons snipped fresh cilantro. In place of fresh mango, use refrigerated mango slices, rinsed, drained, and chopped; or use frozen chopped mango, thawed.

Nutrition Facts

(Southwest Pork Salsa Stew)
    Per serving:
  • 243 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 47 mg chol.,
  • 594 mg sodium,
  • 19 g carb.,
  • 6 g fiber,
  • 12 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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