Spicy Southwestern Pork Stew

Ingredients:

• 2 lbs. pork, fat trimmed, cut into 1-inch pieces
• 2 tbsp. Southwestern Spice Rub
• 2 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups onion, chopped
• 2 tbsp. garlic, chopped
• 1 (14 1/2 oz.) can diced tomatoes, with liquid
• 2 cups corn kernels
• 1 cup roasted red peppers, julienned
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• kosher salt
• freshly ground black pepper

Makes 8 Servings

1. Season pork cubes with salt and pepper. Sprinkle generously with spice rub. Let sit up to overnight.
2. Heat a saute pan over medium heat. Add pork and olive oil; brown meat; Deglaze pan with 1/4 cup of the chicken broth; if the meat starts to stick, add a small amount of water. Remove meat from pan.
3. Add onions and garlic to the pan; cook until slightly caramelized. Add tomatoes and the rest of the stock. pour into crockpot; add pork. Cook on low heat for 2 1/2 hours or until the meat is tender, but not shredding. Add corn and red peppers; cook for 30 minutes. Adjust seasoning with salt and pepper. Stir in cilantro and lime juice.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This stew is perfect for making on the weekend and you can enjoy this dish throughout the week. It's packed with flavor and vegetables and you'll forget it's good for you. You can even prepare this in the morning, cook it in the crockpot, go out for the day and come home to the earthy flavors of the Southwest. You can even add cannellini or black beans to this chili for more flavor and nutrients.