Ingredients
1
pound lean pork boneless shoulder
1
tablespoon Gold Medal™ all-purpose flour
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
2 1/4
cups ready-to-serve fat-free reduced-sodium chicken broth
1
teaspoon dried thyme leaves
1/2
teaspoon ground cumin
2
tablespoons chopped fresh or canned jalapeño chilies
3
cups frozen broccoli, corn and red peppers (from 16-ounce bag)
Preparation
Trim fat from pork. Cut pork into 1-inch cubes. Toss pork with flour. Spray Dutch oven with cooking spray; heat over medium-high heat. Cook pork, onion and garlic in Dutch oven, stirring occasionally, until pork is brown.
Stir in broth, thyme, cumin and chilies. Cook 15 minutes.
Stir in vegetable mixture. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until pork is slightly pink in center.
