Pork Stew

1 hours Prep: 20 minutes Cook: 1 hours

540 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	small	sweet red bell pepper
1	small	sweet yellow bell peppers
1	pound	pork loin	boneless, cubed
1/2	pound	sausage, bulk
1	each	onion
2	cloves	garlic	chopped
1	cup	beef broth
1	tablespoon	basil	dried
1	tablespoon	cilantro leaves	dried
2	teaspoons	red chili peppers
1	cup	corn kernels, canned	whole
1	medium	tomato	chopped
1	small	butternut squash
2 1/4	ounces	olives	ripe, sliced
1 1/2	cups	cornmeal
1/2	cup	flour, all-purpose
1	cup	sour cream
2/3	cup	milk
1/4	cup	vegetable oil
2	teaspoons	baking powder
1/2	teaspoon	baking soda
1/2	teaspoon	salt
1	each	egg

Directions

To prepare Pork Stew, cut 5 thin slices from each bell pepper.

Reserve slices.

Chop remaining bell peppers (about 1/2 cup each).

Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink.

Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.

Heat to boiling. Reduce heat.

Cover and simmer 30 minutes, stirring occasionally.

Stir corn, tomato, squash and olives into meat mixture.

Cook 15 minutes longer. Heat oven to 425 degrees F.

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Nutrition Facts

Serving Size 278g

Amount per Serving

Calories 540 54% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 11.0g	56%
Trans Fat 0.0g
Cholesterol 105mg	35%
Sodium 683mg	28%
Total Carbohydrate 36.0g	12%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 27.0g	54%

Vitamin A	74%		Vitamin C	35%
Calcium	13%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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