Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Spicy Pork Stew
WW Recipes
Breakfast Recipes
Beef Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Index Page
Plus+ 6 Per Serving

3 tablespoons all-purpose flour
1 teaspoon ground cumin
2 pounds boneless pork shoulder,
trimmed of fat and cut into 3/4-inch pieces
1 medium onion, chopped
2 tablespoons cooking oil
2 14 1/2 ounce can diced tomatoes, undrained
1/3 cup water
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
2 medium carrots, sliced
2 medium red potatoes, chopped
1 medium sweet potato, peeled and chopped
2 cups loose-pack frozen cut green beans
2 tablespoons snipped fresh cilantro or parsley
1/2 cup plain low-fat yogurt (optional)


1. Preheat oven to 350 degrees F. In a resealable plastic bag, combine flour and cumin. Add pork pieces to plastic bag; shake to coat pork. In a 4- to 5-quart Dutch oven, cook meat and onion, half at a time, in hot oil until meat is browned. Drain off fat. Return all pork and onion to the Dutch oven.

2. Stir in undrained tomatoes, the water, salt, ginger, cinnamon, sugar, and pepper. Stir in carrots, red potatoes, sweet potato, and green beans. Bring mixture just to boiling.

3. Cover and bake about 1 hour and 20 minutes or until meat and vegetables are tender. Sprinkle individual servings with cilantro or parsley. If desired, serve with yogurt.

Makes 8 Servings (1 Cup Per Serving)

Nutritional Info Per Serving: Calories 245, Carbs 22 g, Fat 9 g, Fiber 3 g, Protein 17 g
Privacy Policy