Hearty Mexican Stew

Recipe from

Southern Living


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


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

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

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.

January 2004
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