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Southwest Pork Salsa Stew

Makes: 4 servings
Start to Finish 25 mins
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 (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 594,
  • Potassium (mg) 975,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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