Spicy Corona Mexican Stew


    I am a huge fan of Mexican flavors. You can mix them up any way you’d like. Soups, salads, dips, burritos, stews, tacos. Use fish, pork, beef, chicken, or make it vegetarian. You just can’t miss. Most everyone will love whatever you make.

    Typically when you go out for Mexican food you can expect lots of salt, fat and calories. So make it yourself! Why not? Then you’ll control the fat and calories. Even a simple plate of Nachos can be a healthy choice if you use baked chips, low fat cheese, beans, lean meat, and lots of veggies in the form of peppers and tomatoes.

    Sorry, I lost my focus there for a minute. Showing people that they can enjoy their favorite foods is such a passion.

    This recipe uses quick cooking brown rice (normally I would use my rice maker, but I had instant ready to use or lose), lean pork, beans and lots of tomato and colorful peppers.

    Topped with just a bit of avocado and light sour cream, you can use your favorite baked chips to scoop up the spicy goodness.

    Happy cooking!
    Calories: 401
    Total Fat: 13.48g
    Cholesterol: 38mg
    Sodium: 218mg
    Total Carbs: 43.35g
    Dietary Fiber: 8.10g
    Sugars: 3.87g
    Protein: 24.08g


    1/2 large red onion, chopped
    2 cloves garlic, minced
    1 bag frozen mixed bell pepper
    1 pound boneless pork chops, cut into bite sized pieces
    1 cup Corona beer
    1 large lime, juiced
    2 cups chicken broth
    1 cup instant brown rice
    1 can mild peppers
    2 cups tomatoes, chopped
    1 can black beans, low sodium, drained
    2 teaspoons cumin
    2 teaspoons chili powder
    1 pinch red pepper
    2 tablespoons olive oil
    1 large avocado, chopped
    6 tablespoons low fat sour cream
    6 tablespoons low fat mozzarella cheese, shredded
    Your favorite salad mix


    1. Heat 1 tbs olive oil in non-stick pan over medium heat. Add onion, garlic, and peppers. Cook 8 minutes until tender. Remove from heat and add to dutch oven.
    2. Add 1 tbs olive oil and cook pork until browned on all sides. Add to dutch oven.
    3. Add remaining ingredients and simmer over medium-low heat for 30 minutes until reduced and veggies are tender.
    4. Place salad on a plate and top with chopped avocado and sour cream.
    Credit: Foodista