Serve with warmed flour tortillas or low fat corn bread.

Servings: 8

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1-1/2 pounds boneless pork tenderloin, cut in 3/4-inch cubes 1 tablespoon olive Oil 1 large onion, diced 1 jalapeno pepper, seeded and chopped 3 garlic cloves, minced 1-1/2 teaspoons ground cumin 1 teaspoon kosher salt 1/4 teaspoon white pepper 1 bay leaf 5 medium potatoes, peeled and cubed 3 cups water 1 can (14-1/2 ounces) petite diced tomatoes, undrained 3 cans (4 ounces each) chopped green chilies

In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.

Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving.

Per Serving: 209 Calories; 5g Fat (21.0% calories from fat); 1g Saturated Fat; 21g Protein; 21g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 362mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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