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Nutrition Facts
Serving Size 308 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 990 mg 41%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 26 g
Vitamin A 2% Iron 0%
Vitamin C 15% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Green Chili Pork And Vegetable Stew

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 cup(s) H-E-B Fully Cooked Pork Roast, trim, discard fat and cube
2 cup(s) zucchini, chopped
11 Oz Green Giant Mexicorn, drained
7 Oz salsa verde
14 1/2 Oz H-E-B Chicken Broth
1 cup(s) HEB Queso Fresco, crumbled
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Heat a large skillet over medium-high heat.
Spray a skillet generously with non-stick cooking spray and add pork.
Brown pork for 3 minutes, stirring frequently.
Add zucchini, corn, green sauce and chicken broth; stir to combine.
Bring mixture to a boil.
Reduce heat to medium high and cook uncovered for 10-15 minutes or until squash is tender.
Serve and top with crumbled cheese



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