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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I nfound this recipe in a leaflet. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 3/4 lbs pork tenderloin, trimmed of fat and cut into 1-inch pieces |
1/4 cup all-purpose flour |
1 cup chopped red onion |
2 cups fat free chicken broth, more if needed to thin stew |
10 ounces chopped tomatoes and green chilies |
1 1/4 lbs yams, peeled and cut into 1-inch cubes or 30 ounces canned yams, drained |
1 teaspoon chili powder |
1/2 teaspoon cumin |
4 ounces diced green chilies, drained |
16 ounces frozen corn |
salt |
pepper |
Directions:
1. Toss pork with flour to coat. Brown pork over medium heat about 5-7 minutes in a large pot coated with nonstick cooking spray. Add onions and cook until tender. Add broth, tomatoes and green chilies, yams, chili powder, cumin, diced green chilies and corn.
2. Bring mixture to a boil, lower heat and simmer until yams are tender and pork is done, approximately 45 minutes.
3. Add more chicken broth if stew gets too thick. Season to taste.
4. Variations: If using canned yams, cut in small chunks and stir in at the end of cooking.
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