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Source: Pace Recipes

Pace® Picante Pork Stew
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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1 lb. boneless pork loin
3 tbsp. cornstarch
1 can (14 ounces) vegetable broth
2 tbsp. Vegetable Oil
4 cups cut-up fresh vegetables, *
1/2 cup Pace® Picante Sauce




Slice pork into very thin strips. In cup mix cornstarch and broth until smooth. Set aside.

In Dutch oven over medium-high heat, heat half the oil. Add pork in 2 batches and cook until browned, stirring often. Set pork aside.

Reduce heat to medium. Add remaining oil. Add vegetables and cook until tender-crisp. Pour off fat.

Add picante sauce. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return pork to pan and heat through. *Asparagus cut into 2-inch pieces, red pepper strips, sliced onions.



To make slicing easier, freeze pork 1 hour.


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