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