This is a stew that doesn’t have to simmer all day: The flavors come together quickly on the stovetop for a busy weeknight supper.
Ingredients:
1 large onion, chopped (about 2 cups)
2 cloves garlic, crushed or minced
2 teaspoons vegetable oil
4 boneless pork chops, cut into 3/4-inch cubes (about 1 lb.)
1 can (14 1/2-ounce) Mexican-style diced tomatoes
1/3 cup chopped fresh cilantro
1 to 2 fresh jalapeno peppers, seeded and chopped*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cold water
1 tablespoon cornstarch
*Always wear rubber gloves when handling hot peppers.
Instructions:
In large saucepan over medium heat, cook and stir onion and garlic in oil until onion is translucent (about 5 to 7 minutes).
Add pork, cook and stir 2 to 3 minutes or until the pork begins to turn white. Stir in tomatoes, cilantro, jalapeno, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until pork is tender.
Meanwhile, in small bowl, blend together water and cornstarch until smooth, stir into pork mixture until the sauce thickens slightly. Spoon stew into individual soup bowls.
Nutritional Information:
Calories: 242
Fat: 9 grams
Cholesterol: 58 milligrams
Carbohydrates: 16 grams
Protein: 23 grams
Sodium: 511 milligrams
Saturated Fat: 3 grams
Fiber: 3 grams
