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Pork, yams, and corn make this an eye catching easy one dish meal that will be repeated often at family dinners.

Southwestern Pork Stew

1 3/4 pounds pork tenderloin, trimmed of fat and cut into 1-inch pieces
1/4 cup all-purpose flour
1 cup chopped red onion
2 cups fat-free chicken broth, more if needed to thin stew
1 (10-ounce) can chopped tomatoes and green chiles
1 1/4 pounds sweet potatoes (yams)*, peeled and cut into 1-inch cubes
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
1 (16-ounce) package frozen corn

1. Toss pork with flour to coat. In a large pot coated with nonstick cooking spray, brown pork over medium heat about 5 to 7 minutes. Add onions and cook until tender. Add broth, tomatoes and green chiles, sweet potatoes*, chili powder, cumin, diced green chiles and corn. Bring mixture to a boil, lower heat and simmer until potatoes are tender and pork is done, approximately 45 minutes. If stew gets too thick, add more chicken broth. Season to taste.
   

Makes 8 servings.

Note: Can substitute with 1 - 29oz. can of yams. If using canned yams, cut in small chunks and stir in at the end of cooking.

Per serving: CAL 293 (14% from fat); FAT 4.7g; PROTEIN 27.3g; CARB 37.8g; CHOL 71mg; SODIUM 290mg

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.