Southwestern Pork Stew
1 3/4 pounds pork tenderloin, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour
Cooking oil spray
1 large red onion, chopped (about 1 cup)
1 1/4 pounds sweet potatoes or yams, peeled and cut into 1-inch chunks
1 (16-ounce) package frozen whole corn kernels, thawed
1 (10-ounce) can chopped tomatoes with green chili peppers
1 (4-ounce) can diced green chili peppers, drained
2 cups low-sodium chicken broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper (optional)
In a medium bowl, toss pork with flour until coated, shaking off excess.
Coat a large pot with cooking spray and place over medium heat. Add pork and cook, in batches, 5 to 7 minutes, or until browned on all sides and no longer pink. Add onion and cook about 5 minutes, or until soft. Add sweet potatoes, corn, tomatoes, chili peppers, broth, chili powder and cumin. Bring to a boil. Reduce heat and simmer about 45 minutes, or until potatoes and pork are tender. If stew gets too thick, stir in a little broth or water.
Season with salt and pepper, if desired.
Makes 8 servings.