Recipe: Southwest Pork Salsa Stew

This tasty recipe from Better Homes and Gardens should take you just shy of a half hour to whip up.

Southwest Pork Salsa Stew

Nonstick cooking spray

12-ounce boneless pork loin or sirloin, trimmed of fat and cut into bite-size strips

1 14-ounce can reduced-sodium chicken broth

1 6-ounce can no-salt-added tomato paste

1/2 cup bottled cilantro-flavored salsa or basic salsa

1/2 teaspoon ground cumin

1 medium zucchini, halved lengthwise and thinly sliced (2 cups)

1 cup frozen sweet soybeans (edamame) or baby lima beans

1 small mango, pitted, peeled and chopped (about 1/2 cup)*

Lightly coat a large saucepan with nonstick cooking spray. Preheat over medium-high heat. Add pork to hot pan; cook and stir for 2 minutes or until browned.

Add broth, tomato paste, salsa, and cumin; stir until combined. Stir in zucchini and soybeans. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until vegetables are tender. Top with chopped mango. Makes 4 servings.

Test Kitchen Tip: In place of cilantro-flavor salsa, use basic salsa and stir in 2 tablespoons snipped fresh cilantro. In place of fresh mango, use refrigerated mango slices, rinsed, drained, and chopped; or use frozen chopped mango, thawed.

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