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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 KitchenTest 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)
- Servings Per Recipe 4,
- cal. (kcal) 243,
- Fat, total (g) 7,
- chol. (mg) 47,
- sat. fat (g) 2,
- carb. (g) 19,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 12,
- pro. (g) 26,
- vit. A (IU) 1020,
- vit. C (mg) 29,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 594,
- Potassium (mg) 975,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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