Healthified Chipotle Pork Stew

 

1

tablespoon olive oil

12

ounces pork tenderloin, trimmed of fat and cut into bite-size pieces

1

cup chopped red onion

4

cloves garlic, minced

1

12-ounce package frozen corn

3 1/2

cups Progresso® reduced-sodium chicken broth

1

cup purchased chipotle-style salsa or regular salsa

1

cup chopped red and/or yellow sweet pepper

1/2

cup chopped tomato

1/4

cup snipped fresh cilantro

Light sour cream (optional)

• 1 In a large saucepan, heat oil over medium-high heat. Add pork strips; cook and stir for 4 to 5 minutes or until brown and juices run clear. Remove pork strips from saucepan; set aside. Add red onion and garlic to saucepan. Cook and stir for 3 to 4 minutes or until onion is tender.
• 2 Add corn to saucepan. Cook and stir for 4 minutes. Stir in chicken broth, salsa, and sweet pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Return pork strips to saucepan; heat through. Remove saucepan from heat; stir in tomato and cilantro. If desired, top individual servings with sour cream.
• 3 Tex-Mex Chicken and Corn Soup: Prepare as above, except omit the pork and use 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces.