MEXICAN PORK AND SWEET POTATO STEW
The appeared in Womans Day Magazine and the photo set my heart aflutter. Need to do a little decluttering so I wanted to type it up and decided to take a chance and post it untried. Great ingredients combined with easy preparation and a short cooking time. What's not to love? Even better it is WW Core and just 5 points on Flex.
Provided by justcallmetoni
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
- Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
- Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
- Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
- Garnish with cilantro and serve with warm tortillas or tortilla chips.
Nutrition Facts : Calories 305.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 61.5, Sodium 786.1, Carbohydrate 38.9, Fiber 7, Sugar 8, Protein 24.6
MEXICAN COD AND POTATO STEW
This hearty one-dish meal is ready in minutes. Serve it on its own or with a green salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together tomatoes, corn, cumin, and chopped cilantro; set aside.
- In a 2-quart microwave-safe dish with a lid, combine potatoes, shallots, and oil. Season with salt and pepper; spread in an even layer. Cover; microwave on high for 6 minutes.
- Place cod in a single layer around the edge of the dish, on top of potatoes. Season with salt and pepper. Spoon tomato mixture in the center. Microwave on high until cod is cooked through and potatoes are tender, 9 to 10 minutes. Gently stir to combine; garnish with cilantro leaves.
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