- make this recipe
- user reviews (0)
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
- Tip 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)
- Servings Per Recipe 4,
- Calories 243,
- Protein (gm) 26,
- Carbohydrate (gm) 19,
- Fat, total (gm) 7,
- Cholesterol (mg) 47,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 6,
- Sugar, total (gm) 12,
- Vitamin A (IU) 1020,
- Vitamin 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 (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
