Southwestern Pork and Vegetable Stew

 

1

tablespoon olive or canola oil

1

lb boneless pork shoulder roast, cut into 3/4-inch pieces

1

medium onion, coarsely chopped

1

clove garlic, finely chopped

1/2

lb small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)

1

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1/2

medium green bell pepper, coarsely chopped

1/2

medium red bell pepper, coarsely chopped

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

can (14.5 oz) white hominy, drained, rinsed

1

can (4.5 oz) chopped green chiles, undrained

3

teaspoons chili powder

1

teaspoon dried oregano leaves

1

teaspoon ground cumin

• 1 In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add pork; cook and stir 3 to 4 minutes or until browned.
• 2 Add onion and garlic; cook and stir 1 to 2 minutes or until onion is crisp-tender.
• 3 Stir in remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 18 to 20 minutes, stirring occasionally, until potatoes are tender and pork is no longer pink in center.