Yum! We had this for supper tonight. I chose not to use the extra salt, as the canned soup has plenty of salty taste, and I added more chili powder, and didn't use all of the flour/water thickening mixture. A really nice, fast weeknight supper that everyone enjoyed! Give this one a try... (This came from the April 8, 2002 Taste of Home magazine.)
My Private Note
Units: US | Metric
- 1 lb lean pork, cut into strips
- 2 medium onions, sliced and separated into rings
- 1 clove garlic, minced (I used 2!)
- 1 tablespoon canola oil
- 1 (14 1/2 ounce) can beef broth
- 1 medium sweet red pepper, julienned
- 1 medium yellow pepper, julienned
- green pepper, julienned
- 1/4 cup tomato paste
- 1/4 cup salsa
- 1 -2 teaspoon chili powder (I used a bit more for added spiciness)
- 1/2 teaspoon salt (with the canned soup, you might not want it)
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- hot cooked rice
- 1In a large skillet, stirfry the pork, onions and garlic together in oil for 3 minutes.
- 2Stir in the broth, peppers, tomato paste, salsa, chili powder, and salt.
- 3Bring to a boil.
- 4Reduce heat; cover and simmer for 10-12 minutes, or until pork is no longer pink, stirring occasionally.
- 5Combine flour and water until smooth.
- 6Gradually add this mixture to pan.
- 7Bring to a boil; cook and stir for 2 minutes or until thickened.
- 8Serve over rice.
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Nutritional Facts for Pork with Three Peppers Dinner
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 296.5
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 2.5 g
- Cholesterol 67.9 mg
- Sodium 1382.8 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 3.1 g
- Sugars 6.1 g
- Protein 29.9 g