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Hearty Mexican Stew

Yield 8 cups


  • 1 pound lean boneless pork, cut into 3/4-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 2 zucchini
  • 3 1/2 cups water
  • 1 (16-ounce) can whole kernel corn, drained
  • 1 cup chunky salsa
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 2 cups uncooked quick rice
  • Condiments: chopped fresh cilantro, lime wedges, Monterey Jack cheese

How to Make It

  1. Sauté pork and onion in hot oil in a Dutch oven 5 minutes or until pork is lightly browned.

  2. Cut zucchini in half lengthwise, and cut each half into thick slices.

  3. Add zucchini, 3 1/2 cups water, and next 3 ingredients to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice. Cover, remove from heat, and let stand 5 minutes. Serve with desired condiments.