aka
03-26-2001, 10:06 PM
Well, I made this recipe tonight and it was pretty good. It is a CL recipe from a "Special Edition" I picked up at a a garage sale a couple years ago: "Quick and Easy Weeknights". I just typed it into my (new) Mastercook and I'm sending it from there. Sorry if this doesn't "cut and paste" right -- my first try. I found it to be more "sauce-like" than stew-like.
Lilia
* Exported from MasterCook *
Pork Stew Mexicana
Recipe By :
Serving Size : 10 Preparation Time :17:00
Categories : Make-Again Pork
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium zucchini
2 4-oz cans whole green chiles -- drained
vegetable cooking spray
1 teaspoon vegetable oil
1 1/2 pounds pork loins, lean, boneless -- cut into 3/4" cubes
2 tablespoons all-purpose flour
2/3 cup water
1 1/2 cups onion -- chopped
2 large garlic cloves -- crushed
1 1/2 teaspoons ground cumin -- divided
1 1/2 teaspoons dried oregano -- divided
1/2 teaspoon salt
2 14.5-oz cans tomatoes, canned -- undrained and chopped
1 10 1/2 oz can low-salt chicken broth
1 bay leaf
1 10-oz package frozen whole kernel corn
1/4 cup fresh cilantro -- chopped
Cut zucchini into 1/2 inch slices; cut each slice into quarters. Cut each chile into strips. Set aside.
Coat a large Dutch oven with cooking spray; add the oil, and place over medium-high heat until hot. Add pork cubes, and cook 4 minutes, browning well on all sides. Drain well; wipe the drippings from the pan with a paper towel.
Place flour in a bowl. Gradually add water, stirring with a wire whisk until blended; set aside. Recoat the pan with cooking spray; place over medium heat. Add onion and garlic; saute 3 minutes. add flour mixture, 1 teaspoon cumin, 1 teaspoon oregano, salt, and next 3 ingredients; stir well, and bring to a boil.
Return the pork cubes to pan; cover, reduce heat, and simmer 30 minutes or until tender. Stir in zucchini, chiles, and remaining cumin and oregano, and corn; cover, reduce heat, and simmer 20 minutes. remove from heat; discard bay leaf, and stir in cilantro.
Source:
"Cooking Light "Quick & Easy Weeknights""
Start to Finish Time:
"1:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 153 Calories; 4g Fat (23.3% calories from fat); 16g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Serving Ideas : Serve with salad and crusty hard rolls.
Serve with rice
NOTES : You can freeze the stew in an airtight container for up to 3 months.
Tried and liked.
Recipe may be halved.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Lilia
* Exported from MasterCook *
Pork Stew Mexicana
Recipe By :
Serving Size : 10 Preparation Time :17:00
Categories : Make-Again Pork
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium zucchini
2 4-oz cans whole green chiles -- drained
vegetable cooking spray
1 teaspoon vegetable oil
1 1/2 pounds pork loins, lean, boneless -- cut into 3/4" cubes
2 tablespoons all-purpose flour
2/3 cup water
1 1/2 cups onion -- chopped
2 large garlic cloves -- crushed
1 1/2 teaspoons ground cumin -- divided
1 1/2 teaspoons dried oregano -- divided
1/2 teaspoon salt
2 14.5-oz cans tomatoes, canned -- undrained and chopped
1 10 1/2 oz can low-salt chicken broth
1 bay leaf
1 10-oz package frozen whole kernel corn
1/4 cup fresh cilantro -- chopped
Cut zucchini into 1/2 inch slices; cut each slice into quarters. Cut each chile into strips. Set aside.
Coat a large Dutch oven with cooking spray; add the oil, and place over medium-high heat until hot. Add pork cubes, and cook 4 minutes, browning well on all sides. Drain well; wipe the drippings from the pan with a paper towel.
Place flour in a bowl. Gradually add water, stirring with a wire whisk until blended; set aside. Recoat the pan with cooking spray; place over medium heat. Add onion and garlic; saute 3 minutes. add flour mixture, 1 teaspoon cumin, 1 teaspoon oregano, salt, and next 3 ingredients; stir well, and bring to a boil.
Return the pork cubes to pan; cover, reduce heat, and simmer 30 minutes or until tender. Stir in zucchini, chiles, and remaining cumin and oregano, and corn; cover, reduce heat, and simmer 20 minutes. remove from heat; discard bay leaf, and stir in cilantro.
Source:
"Cooking Light "Quick & Easy Weeknights""
Start to Finish Time:
"1:10"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 153 Calories; 4g Fat (23.3% calories from fat); 16g Protein; 15g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Serving Ideas : Serve with salad and crusty hard rolls.
Serve with rice
NOTES : You can freeze the stew in an airtight container for up to 3 months.
Tried and liked.
Recipe may be halved.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0